Bread Pudding:
Loaf of challah bread (I used a grocery store bakery version, so it was on the "light" side...not dense and heavy)
2 cups of organic heavy cream
2 cups of organic half/half
8 organic eggs
1 cup of sugar (up to 1 1/3 C if you like sweet)
1/4 cup of butter, melted
1 TBL vanilla
1 tsp cinnamon
1/2 tsp salt
1/4 tsp fresh nutmeg (thanks again, Marg!)
1/2 C diced dried, but soft apricots
1/2 C dried cranberries
1/2 C golden raisins
Optional: 1/4 C brandy
Preheat oven to 350.
Cut challah bread into 1” cubes, spread on large cookie sheet and toast at 350 for 30 minutes.
Mix remaining ingredients (except the dried fruit) in a LARGE bowl with a stick blender. You can add brandy to this as well. Add the toasted cubes of bread (insides should still be soft while the outsides are golden brown) and weight down with a plate to keep cubes submerged. Let sit for 30 minutes to soak up all the goodness.
I used two 8” square disposable pans since I was giving one away. Butter pans very well and divide the fruit between the two pans (this was a hint from Richard Collins....put raisins on the bottom and they won’t pop up and burn during baking. I found this provided a tiny layer of unexpected sweetness when I would hit it.) Divide the bread cubes and liquid between the two pans.
Bake 350 degrees for 45 minutes to one hour. Test and make sure the custard insides are done. My bread rose a full inch above the pan edge and then collapsed back down.
This reheats very well in the microwave. We cut slabs 1” wide and laid them flat on plates. Microwave for 45 seconds and test. Of course, nap with warm brandy sauce. Or skip the nap and fall right into a coma with it.
Brandy Sauce
3 eggs
1/4 C sugar
½ tsp vanilla
¼ C butter, melted
2 to 4 TBL brandy (I used B&smileys/cool.gif
1/8 tsp ground cloves
1/2 C whole milk
In heavy sauce pan, heat eggs, sugar, vanilla and butter over low heat until it thickens. I used a stick blender or a silicon spatula the whole time to keep it moving. Transfer to blender (or keep using the stick blender) and add the brandy, cloves and milk. Blend for 1.5 minutes until sauce is lightly thicken. If you reheat this, do so gently or it will “scramble”.
Loaf of challah bread (I used a grocery store bakery version, so it was on the "light" side...not dense and heavy)
2 cups of organic heavy cream
2 cups of organic half/half
8 organic eggs
1 cup of sugar (up to 1 1/3 C if you like sweet)
1/4 cup of butter, melted
1 TBL vanilla
1 tsp cinnamon
1/2 tsp salt
1/4 tsp fresh nutmeg (thanks again, Marg!)
1/2 C diced dried, but soft apricots
1/2 C dried cranberries
1/2 C golden raisins
Optional: 1/4 C brandy
Preheat oven to 350.
Cut challah bread into 1” cubes, spread on large cookie sheet and toast at 350 for 30 minutes.
Mix remaining ingredients (except the dried fruit) in a LARGE bowl with a stick blender. You can add brandy to this as well. Add the toasted cubes of bread (insides should still be soft while the outsides are golden brown) and weight down with a plate to keep cubes submerged. Let sit for 30 minutes to soak up all the goodness.
I used two 8” square disposable pans since I was giving one away. Butter pans very well and divide the fruit between the two pans (this was a hint from Richard Collins....put raisins on the bottom and they won’t pop up and burn during baking. I found this provided a tiny layer of unexpected sweetness when I would hit it.) Divide the bread cubes and liquid between the two pans.
Bake 350 degrees for 45 minutes to one hour. Test and make sure the custard insides are done. My bread rose a full inch above the pan edge and then collapsed back down.
This reheats very well in the microwave. We cut slabs 1” wide and laid them flat on plates. Microwave for 45 seconds and test. Of course, nap with warm brandy sauce. Or skip the nap and fall right into a coma with it.
Brandy Sauce
3 eggs
1/4 C sugar
½ tsp vanilla
¼ C butter, melted
2 to 4 TBL brandy (I used B&smileys/cool.gif
1/8 tsp ground cloves
1/2 C whole milk
In heavy sauce pan, heat eggs, sugar, vanilla and butter over low heat until it thickens. I used a stick blender or a silicon spatula the whole time to keep it moving. Transfer to blender (or keep using the stick blender) and add the brandy, cloves and milk. Blend for 1.5 minutes until sauce is lightly thicken. If you reheat this, do so gently or it will “scramble”.