Old Fashioned Bread Pudding

Old Fashion Bread Pudding


Bread pudding is flexible in its demand for specific ingredients, and more importantly it can be tailored to fit any dining situation. I have served bread pudding as a dessert in fine dining restaurants, and even sliced cold leftover bread pudding to make the most wonderful French Toast breakfast. I always keep a basic recipe on hand wherever I travel, and still use this as a basic introduction to dessert with any young apprentice that enters the kitchen. Today's recipe is going to be with just a couple bits leftover from a typical weekend brunch. You can change up the breads, or fruits as much as you want to fit your individual flavor preferences.

Bread Pudding:

1 French Baguette, Cubed
2 Cinnamon Raisin Bagels, Cubed
1 Croissant, Cubed
1 Quart Heavy Cream
1 Cup Whole Milk
1 Fluid Ounce Clarified Butter
1 Teaspoon Pure Vanilla extract
12 Ounces Granulated Sugar
3 Large Eggs
1/2 Cup Sun Dried Cherries
1/2 Cup Figs, Chopped
1/2 Teaspoon Cinnamon
1/4 Teaspoon ground Cardamom

Sauce:
1/4 Cup Spiced Rum
1/4 Cup Water
1/2 Cup Heavy Cream
1/4 Cup Pecan Pieces

Steps:

1. Preheat oven to 350° F

2. Mix sugar, eggs, vanilla, butter, cream, milk, cinnamon, and cardamom together. Whisk mixture to incorporate.

3. Add chopped breads and fruits. Toss, and allow to rest 5 minutes.

4. Lightly butter a baking dish large enough that the mixture will only come half way up the sides.

5. Add mixture to pan, and cover with Aluminum foil.

6. Bake, covered at 350° F. for 30 minutes.

7.Make Sauce by combing water, rum, and 2 ounces of sugar in a medium sauce pan. Cook over medium-high heat reducing liquid until golden brown. Remove from heat, and  immediately add 1/2 Cup heavy cream, while whisking to incorporate. Add chopped pecans, and reserve.

8. Remove cover from baking dish, and bake approximately 20 minutes more uncovered, or until all liquid has been absorbed, and pudding has a golden brown crust.

9. Serve warm, drizzled with sauce.