SMALL BATCHES ARTISAN CRAFTED

Best Ever Bread Pudding

April 27, 2016

A show-stopping dessert made with a simple loaf of bread.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8-10 servings

Ingredients

1 United Bread small boule

1/2 stick cinnamon

5 cloves

1/2 tsp nutmeg

1/4 cup dried blueberries, chopped

1/4 cup dried apricots, chopped

1/4 cup golden raisins, chopped

1/4 cup dried cranberries, chopped

1/3 cup sugar

1/3 cup brown sugar

3 cups half and half

3 eggs

To serve

Whipped cream

Powdered sugar

Directions

1Slice top of the boule carefully. Dig your blade around the edges carefully. Dig out the insides, tear into small pieces along with the top and set aside. Place bread bowl inside an oven safe pan.

2Preheat oven to 325 degrees. Grind nutmeg, cinnamon and cloves. Add to half and half and warm in the microwave a few minutes, watching so it doesn’t over-boil. Allow to steep a few minutes.

3Beat eggs and sugars in the largest bowl you have. Slowly whisk in your half and half. Add your bourbon or spirit of choice. Add reserved bread chunks. Add chopped dried fruit. Mix with your hands and allow to soak about ten minutes.

4Carefully fill the bread bowl with soaked bread and fruit. Carefully pour remaining custard over the fruit, but don’t force it. You may have a little leftover, which makes amazing french toast.

5Bake for 45 minutes - 1 hour or until cooked through. Allow to cool for another hour before slicing carefully. Dress the cavity on top with whipped cream and garnish with powdered sugar.

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