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Custardy Bread Pudding




Source of Recipe


Source: Midwest Living


List of Ingredients




1/2 cup raisins
3 tablespoons bourbon, rum, Grand Marnier, brandy, or apple juice
18 slices firm-textured, thin-sliced white bread (1-pound loaf)
4 beaten eggs
2 cups milk
1-1/3 cups whipping cream
1 cup sugar
3/4 teaspoon vanilla
Dash ground nutmeg
Dash ground cinnamon
Whipped cream (optional)
Fresh raspberries (optional)


Recipe



1. In a small bowl, stir together the raisins and the bourbon, rum, Grand Marnier, brandy, or apple juice. Cover and let the mixture stand overnight.
2. With a 3-inch cookie or biscuit cutter, cut a round from the center of each slice of bread (save the remaining bread for another use). Arrange the rounds of bread in a single layer on a baking sheet. Bake in a 300 degree F oven for 5 to 6 minutes or until the bread is nearly dry, but not crisp. Remove the bread rounds from oven.
3. In a medium bowl, beat together the eggs, milk, the 1-1/3 cups whipping cream, sugar, vanilla, ground nutmeg, and ground cinnamon.
4. Drain the raisins and discard the liquid. Place a bread round in each of six 10-ounce custard cups. Sprinkle half of the raisins over bread rounds. Repeat layers and top each with a third round of bread. Divide the egg mixture evenly among the 6 cups.
5. Place the custard cups in a roasting pan. Place pan on an oven rack. Pour enough boiling water into the pan around the custard cups to reach a depth of 1 inch. Bake the bread pudding in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center of a dessert comes out clean.
6. Transfer custard cups to a wire rack and let cool for 30 minutes. Serve topped with whipped cream and berries, if you like. Makes 6 servings.
Note: To prepare this bread pudding in one large baking dish: Follow the preceding directions, except remove and discard crusts instead of cutting bread slices into rounds. Arrange slices on a baking sheet. Bake in a 300 degree F oven for 5 to 6 minutes or until nearly dry. Remove from oven. Drain raisins; discard liquid. Arrange 6 bread slices in one layer in a 12x7x1-1/2-inch (2-quart rectangular) baking dish. Sprinkle half of the raisins over bread slices. Repeat layers; top each with a third bread slice.
Pour egg mixture evenly over bread. Using the back of a large spoon, lightly press down bread into egg mixture. Place a large roasting pan on an oven rack. Put the baking dish with the bread mixture in the pan. Pour boiling water into the outer roasting pan to a depth of 1 inch. Bake in a 300 degree F oven for 50 minutes or until a knife inserted near the center of the dessert comes out clean. Transfer the bread pudding to a wire rack; cool for 30 minutes. Serve as suggested.