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Connecticut Old Fashioned Bread Pudding




Source of Recipe


Internet


List of Ingredients




1 cup heavy cream
1 cup milk
2 whole eggs
2 large egg yolks
1/3 cup lightly packed brown sugar
¼ tsp salt
1 1/2 tsp vanilla
2 ¼ tsp ground cinnamon (or apple pie spice)
3 –4 croissants, cut into ½ inch cubes (4 cups) (or any sweet type bread like Portuguese, challah)
2 cups cubed (1/2 inch) peeled tart apples (about 3) such as McIntosh or Granny Smith.
½ cup raisins
1 TBSP plus 1 tsp granulated sugar

Sauces follow.


Recipe



1. In a large mixing bowl, vigorously whisk the cream, milk, eggs, yolks, brown sugar, salt, vanilla, and ¼ tsp cinnamon until blended.

2. Add the bread cubes, apples and raisins, and toss several times with a large wooden spoon to ensure even saturation.

3. Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked.

4. Fifteen minutes before baking, preheat the oven to 350. Grease an 8 inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.

5. Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish.

6. Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.

7. Remove the pudding from the water bath and allow it to cool while you make the sauce.

Vanilla Sauce
½ cup plus 2 TBSP heavy cream
½ cup plus 2 TBSP milk
¼ cup sugar
¼ tsp salt
1 TBSP cornstarch
3 TBSP unsalted butter, cut into 3 pieces
1 ½ tsp vanilla
½ tsp ground nutmeg

1. Scald the cream, all but ¼ cup of the milk, sugar and salt in a heavy medium size saucepan over medium heat.

2. Dissolve the cornstarch in the remaining milk in a small cup. Stir it into the cream mixture.

3. Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.

4. Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.

Bourbon Sauce
½ cup sugar
2 large egg yolks
5 TBSP bourbon
4 TBSP (1/2 stick) unsalted butter, cut into 4 pieces

1. Pour ¾ inch water in the bottom of a double boiler and bring it to a simmer over medium low heat.

2. Place the sugar and egg yolks in the top of the double boiler (not yet over the simmering water) and stir vigorously with a whisk until light in color.

3. Whisk in the bourbon and place the top of the double boiler over the simmering water. Cook, whisking vigorously, until the mixture is hot and slightly thickened, 3-4 minutes.

4. Pour the mixture through a fine strainer into a small bowl, add the butter, and stir until it melts.

5. Serve the sauce warm over the bread pudding.