Food For Thought – Bread Pudding

“In moments of considerable strain, I tend to take to bread-and-butter pudding. There is something about the blandness of soggy bread, the crispness of the golden outer crust and the unadulterated pleasure of a lightly set custard that makes the world seem a better place to live.” -Clement Freud

Ingredients

Bread Pudding

  • 3 large eggs
  • 2 large egg whites
  • 1 cup skim milk
  • 3/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 5 cups cubed day-old whole-wheat sandwich bread (1-inch cubes)
  • 1/2 cup raisins
  • 1/2 cup dried cranberries

Whiskey Sauce

  • 1 cup light brown sugar
  • 1/4 cup bourbon

Directions

Preheat oven to 350°F.

Whisk together eggs, egg whites, milk, maple syrup, vanilla, cinnamon, and nutmeg in large bowl. Fold in cubed bread, raisins, and dried cranberries, and 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 to 40 minutes, or until you can press on center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.

To make Whisky Sauce: Combine sugar and ½ cup water in small saucepan. Bring to a boil over medium-high heat, and boil 2 minutes. Remove from heat, and stir in bourbon. Return to heat, and boil 2 minutes more. Transfer to pitcher, and let cool slightly. Serve warm Whisky Sauce over Bread Pudding.

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