Custard Bread Pudding Recipe - Cooking Index
Custard Bread Pudding Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Raisins |
| 1/2 cup | 118ml | Jamaican rum |
| 20 oz | 568g | White bread - crust trimmed, |
| And cut into 1" cubes - (abt 10 cups) | ||
| 4 cups | 948ml | Whole milk |
| 15 cups | 2970g / 104oz | Eggs (large) |
| 1 1/2 cups | 297g / 10oz | Granulated sugar |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Grated fresh nutmeg |
In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10- by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches.
Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
This recipe yields 12 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9596) - from the TV FOOD - NETWORK
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