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Classic Bread Pudding

This is a classic recipe, one that asks you to play and have fun.  Toss in nuts, sprinkle with a topping of your own creation.  Serve with fruits surrounding it.  Play - the kitchen is yours.

Custard

  • 1 quart half and half. (Yes you can use regular milk)
  • 1 cup sugar
  • 1 vanilla bean or 1 ounce vanilla extract
  • 6 eggs
  • 6 egg yolks

Bread Pudding

  • 2 ounces raisins
  • 6 ounces of French, Italian, or Brioche bread cut into half-inch cubes
  • 3 ounces melted butter
  • 5 cups of the custard mixture.
 

METHOD

Custard: Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the milk and sugar. (If you're using vanilla extract add it at the very end). Bring the milk mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When the milk has boiled remove the vanilla pod. SLOWLY pour the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY. You can even pour it intermittently. If you pour it in too fast you will scramble the eggs. Strain it into a bowl and skim any foam off the surface. If you'd like, you can add some of your favorite liqueur to the custard now.

Bread Pudding: Preheat your oven to 300 °F. Bring the raisins to a boil in water and then drain. Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1 1/2 - 2 quart baking dish. Pour the custard over the bread. Now place the baking dish into a larger pan, such as a roasting pan. Pour hot tap water in the larger pan until it comes at least halfway up the baking dish. Bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle but is no longer fluid. The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.

Contributor: Mark Vogel

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