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Thursday, April 16, 2009

Thursday Recipe, April 16, 2009

I have already made this twice in the last month. It is DIVINE.


Custardy bread pudding with a sweet, dark sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking.

(I'm giving you the full recipe here - but I've only made the half recipe myself, placing the bread and custard in a loaf pan. In the half recipe I use 2 large eggs and 1 egg white. The half recipe makes 3 large servings = 2" by 3")

3 large eggs
2 large egg whites
1 c skim milk
3/4 c maple syrup (I use maple agave from Trader Joe's)
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
5 c dubed day-old whole-wheat sandwich bread = 1 inch cubes (I use day-old sourdough from my bread machine)
1/2 c raisins
1/2 c dried cranberries

1 c light brown sugar
1/4 c kahlua or bourbon

Preheat oven to 350 degrees. Whisk together eggs, egg white, milk, syrup, vanilla, cinnamon, and nutmeg in large bowl. Fold in cubed bread, raisins and dried cranberries. Let stand 5 minutes to allow bread to absorb custard.

Coat 9 inch square baking pan with cooking spray, then spread bread mixture in pan. Bake 35-40 minutes, or until you can press center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.

To make sauce, combine sugar and 1/2 c water in small saucepan. Bring to boil over med high heat, and boil 2 minutes. Remove from heat, and stir in bourbon or kahlua. Return to heat, and boil 2 minutes more. Transfer to pitcher and cool slightly. Pour sauce over pudding squares.

(Pssst... I top this with a little whipped cream.)

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