Thursday, May 10, 2012

Old-Fashioned Bread Pudding

Maybe you're looking for something absolutely decadent to win your mother's heart on Mother's Day. Or maybe you moms out there will want to make this to eat alone once the rugrats go to bed.  Either way, it's one of the best bread pudding recipes I've run across.  However, I've omitted the heavy-handed Bourbon sauce suggested to go with it.  Instead, do yourself a flavor and make a proper creme anglaise.  It will let the bread pudding shine through.

Old-Fashioned Bread Pudding
Makes 8-10 servings.

1 loaf brioche bread, preferably one day stale, cut into 1-inch cubes, about 8 cups
4 cups milk
3 eggs, lighly beaten
2 cups sugar
1 1/2 tablespoons vanilla
1/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins (soaked overnight in 1/3 cup bourbon)

Preheat the oven to 350°.

Soak the bread in the milk in a large mixing bowl.  Mix with hands until well-mixed and the milk is absorbed.

In a separate bowl, beat the eggs, sugar, vanilla and spices.  Fold into the bread mixture.  Gently stir the raisins in to the mixture.

Pour into a prepared 9x13 inch baking pan.  Bake at 350° for 40-45 minutes, until set. 

Serve with creme anglaise or custard sauce.

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