CUSTARD BREAD PUDDING RECIPE - FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 3 hours 0 minutes
Prep Time 2 hours 10 minutes
Cook Time 50 minutes
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
- In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
- Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
CAPIROTADA, MEXICAN BREAD PUDDING TRADITIONAL FOR LENT ...
Steps:
- Preheat the oven to 350° F. Lightly grease a large cast-iron skillet or an 8-inch square pan.
- Make a syrup by boiling the sugar, water, cinnamon, and cloves together for 10 minutes or until it’s slightly thickened and reduced.
- In the prepared skillet., place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins, and dried apricots.
- Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.
- Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes. Serve warm.
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