Sunday, May 15, 2016

Best Bread Pudding

I made this yesterday by starting with Paula Deen's recipe. I cut it in half, added the spices, salt, lemon rind and juice. I also made individual bread puddings by baking them in muffin tins (7 oz muffin tins) that I sprayed with Pam, lined with a parchment round in the bottom of each cup, and sprayed again with Pam. To unmold, let stand for 5 minutes, run a knife around each one, and use a palette knife to pop each one out. Place on a dish with a lip on a pool of sauce. Serve more sauce on the side.


To serve 6

1 cup granulated sugar
3 large beaten eggs
Scant cup whole milk
1 teaspoon pure vanilla extract
1 tbl brandy or bourbon
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
Grated rind of 1 lemon
1 1/2 cups cubed Italian bread, allow to stale overnight in a bowl

For topping
1/4 cup packed light brown sugar
2 tbl (1/4 stick) butter, softened
1/2 cup chopped pecans

For Sauce

1/2 cup granulated sugar
Pinch of salt
1/4 cup (1/2 stick) butter, melted
1 egg, beaten
1 teaspoon pure vanilla extract
1/8 cup brandy or bourbon
Juice of one lemon

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, salt, spices, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until internal temp of 165-170 is reached. Remove from oven.

For the sauce:
Mix together the granulated sugar, salt butter, egg in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, vanilla, and lemon juice, stirring well. Pour over bread pudding. Serve warm or cold.





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