Wednesday, May 7, 2008

Not Your Granny's Bread Pudding



I know what you're saying. You don't like bread pudding, it's soggy and full of raisins...ick.
Well, this isn't your grandma's bread pudding, I wouldn't do that to you.

Warm, gooey, rich, decadent...sinful, perhaps? ...ready?....then read on.

First, let's not break the bank. Go to your local grocery and pick up some day-old pastries, cinnamon rolls, danish, coffee cake, whatever. As long as it's not biscuity...you want a croissant-y, cinnamon-y type base.
I went to Kroger's and found a 6-pack of Schnecken Danishes. Day-old and stale, just the way I like em. I paid 99 cents.
Chop into cubes.



Layer your danish cubes into a shallow, greased dish, 2 quart or so.
Next, let's make our custard.

~2 c. whole milk
~1 c. heavy cream or half and half
~3 eggs
~1/2 c. brown sugar
~1/2 c. white sugar
~1 tsp. cinnamon
~1 tsp. vanilla
~1/2 tsp. salt
~1/2 c. pecans, chopped

Whisk all well and pour over your danish cubes. Sprinkle pecans over top and dunk everything to get it all coated.
Put the dish in the frig and let the bread soak up the custard for about an hour.
About half way through, stir it up so that the top bread cubes get soaked too.



Bake off in a 350* oven for an hour. If the edges are looking too brown, lay a piece of foil over the top during the last 15 mins. or so of baking time.
While your pudding is cooling, make the sauuuuuuuuuuuuce.

The Sauce

In a double boiler:
~1 1/2 c. sugar
~5 oz. evaporated milk, heavy cream or half and half
~4 T. butter
~1 whole egg + 1 egg yolk, beaten

Whisk often and DO NOT LET THIS BOIL!
Take your time, I promise it's worth it.
This will start out thick, as it heats it will thin out, then as it cooks it will thicken back up and get sticky and viscous looking.

At the end, after off the heat, whisk in 3 T. rum.

Slather all this over your bread pudding and enjoy!

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