Bread Pudding
Ingredients
- 1/2 cup chopped dried fruit (cherries, blueberries, raisins, currants)
- 3 oz "optional" bourbon It's not really optional
- 1 tsp room temperature unsalted butter
- 12 oz 1" cubed bread (Frnech, challah, focaccia)
- 4 large eggs, separated
- 1/3 cup sugar
- 1 tbsp sugar
- 2 cup whole milk
- 1 cup heavy cream
- 1 tsp freshly grated nutmeg
Instructions
- Heat oven to 350°F.
- Combine the dried fruit and "optional" bourbon in a large bowl and set aside for half an hour. Use water and 1/2 tsp flavour extract + 1/2 tsp sugar (brown?) if you don't use bourbon, and then atone.
- Coat a 1 1/2-quart (7 cup, 1.7 litre) round baking dish with butter and set aside.
- Place the bread in a large mixing bowl and have standing by.
- Beat the egg yolks and 1/3 cup sugar in a stand mixer fitted with the paddle attachment until the yolks lighten in color and the sugar is completely dissolved. A hand mixer also works.
- Stop the mixer and pour the bourbon/fruit mixture through a hand strainer so that the bourbon goes into the egg mixture but the fruit is reserved.
- Return the mixer to "stir" and add the milk, heavy cream, and nutmeg. Set aside.
- Load up your mixer's whisk attachment and beat the egg whites to soft peaks.
- With the mixer still running, gradually add the remaining 1 tablespoon sugar and beat until stiff peaks form.
- Fold the egg whites into the egg yolk mixture.
- Remove 2 cups of the mixture and reserve for sipping as the pudding bakes
- Pour the remaining custard over the bread cubes and stir to thoroughly combine, then add the reserved fruit and leave to soak for 20 minutes.
- Transfer the mixture to the prepared baking dish, pushing the bread down with your hands or the lid of a small saucepan, to make it fit.
- Bake until the top is golden brown, 35 to 40 minutes. Remove from the oven and cool for 10 minutes before serving.
Notes
Any good whiskey or spiced rum will also work.