1 cup + 3 tablespoons rum
4 large eggs
1.5 cups heavy cream
1.5 cups egg nog
2/3 cup sugar
1.5 tablespoons pure vanilla extract
1.5 teaspoons cinnamon
1 small loaf Perreca’s Italian Bread (13 oz.) cubed in 1/2” pieces
1 stick butter (4 oz.)
Soak pure 1 cup rum over raisins and either gently simmer on stove or microwave on low/medium heat until raisins are plumped and hydrated. Remove from heat source and cover to allow raisins to continue to hydrate in the rum. Drain excess rum from raisons before adding to the bread pudding mixture as per below.
In separate large mixing bowl or electric mixer with whisk attachment – whisk eggs and sugar until thick and creamy. Then mix in cream, eggnog, vanilla, cinnamon and remaining 3 tablespoons rum. Set aside.
Prepare the bread – To prepare the bread, place cubed bread in plastic bag. Melt butter and pour over bread in plastic bag. IMMEDIATELY SHAKE BAG VIGOROUSLY TO DISTRIBUTE BUTTER THROUGHOUT THE BREAD. Then spread buttered cubes on a baking sheet and toast in the oven at 375 degrees until just lightly toasted. About 10-15 minutes.
Mix together the toasted bread & rum-soaked raisons in a roasting pan. Then cover with the custard.
Cover roasting pan with cellophane film, then foil and let set in refrigerator for 3-4 hours or overnight.
Remove cellophane film and replace foil cover to roasting pan. Place roasting pan in a second pan with water coming up ¾ of the sides of the bread pudding pan. This is called a “water bath.”
Place in pre-heated 350 degree oven 1.5 hours or until skewer poked through bread pudding comes out clean (much the same way as testing for the doneness when baking a cake).
Bread pudding is best enjoyed warm.
"bread" - Google News
December 14, 2019 at 07:17PM
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Perreca's Bakery Holiday Bread Pudding Recipe - WNYT
"bread" - Google News
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