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
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.