CARAMELIZED CUSTARD BREAD PUDDING
This rich bread pudding has a delicious caramelized topping. I prefer to use fresh bread instead of the usual dry, stale bread to make it moister.
Provided by Garden Gate Kate
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cover raisins with water and orange juice. Soak while preparing other ingredients, or cover and refrigerate up to 24 hours.
- In a saucepan, heat milk, half and half, and butter but do not allow to boil. Cool slightly.
- Combine brown sugar, cinnamon, and nutmeg. Reserve 2 tablespoons of brown sugar mixture for sprinkling on top later.
- In a separate saucepan, add the remaining brown sugar mixture, vanilla, and eggs. Whisk until smooth.
- Pour heated milk mixture into sugar mixture. Add baking powder and whisk until smooth.
- Place 1/2 of bread cubes in a 2-quart casserole dish.
- Thoroughly drain raisins and discard soaking liquid. Spread 1/2 cup raisins over the bread.
- Top with rest of bread cubes. Sprinkle remaining raisins on top.
- Pour the milk mixture over the bread until the bread is saturated. Let stand for 5 minutes.
- Sprinkle reserved 2 tablespoons of sugar mixture over top.
- Place bread pudding dish in a larger pan. Carefully, add very hot water to larger pan to within 1/2 inch of tops of casserole dish. Bake at 350F degrees for 1 hour 10 minutes to 1 hour 20 minutes or until knife comes out clean when inserted 1 inch from rim.
- Serve warm or cold.
CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON
This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table"
Provided by blucoat
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
- Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
- Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
- Let the bread pudding cool at least 10 minutes.
- If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.
Nutrition Facts : Calories 419.2, Fat 25.4, SaturatedFat 14.2, Cholesterol 217, Sodium 426.9, Carbohydrate 37.7, Fiber 1.6, Sugar 10.7, Protein 10
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