Spiced Bread Pudding
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
31
Spice
56
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Nutmeg (freshly grated)1 tsp
Orange Peel (dried)15
Whole Cloves5 cups
Half-And-Half (divided)3 large
Whole Egg3 large
Egg Yolk1 cup
Granulated Sugar1 cup
Dark Brown Sugar60 g
Spiced Rum1 cup
Golden Raisins1 cup
Dried CherryDirections:
1
Watch how to make this recipe
2
Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes
3
Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F
4
Cover and steep 15 minutes
5
Place the eggs and yolks in a blender with an 8-cup carafe
6
Blend on the lowest speed for 30 seconds
7
Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute
8
Add the remaining 2 cups half-and-half
9
With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum
10
Use immediately, or store covered in the refrigerator for up to 72 hours
11
Preheat the oven on the lowest (or warm) setting
12
Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer
13
Tear the disk into pieces and scatter in a large roasting pan
14
Cut all the way around the inside of the boule just inside the outer wall
15
Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin
16
Remove the plugs of bread and tear into hunks about the size of an egg
17
Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours
18
Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces
19
Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator
20
Preheat the oven to 325 degrees F
21
Pour the melted butter into a spray bottle and spritz the inside of the bread shell
22
Be sure to cover the bottom with a thin layer to prevent the custard from soaking through
23
Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes
24
Remove the bread shell from the oven and transfer the soaked bread mixture into the shell
25
Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours
26
Remove and cool 30 minutes before slicing or scooping and serving