Bread pudding
- 10 cup bread (I used peperidge farm gingerbread)
- 3 eggs
- 3 egg yolks
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tbsp dark rum
- 5 cup half and half, separated
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- pinch ground cloves
- 1/2 cup craisins
- 1/2 cup golden raisins
- Measure 3 cups half and half into microwaveable container.
- Add nutmeg, cloves and cinnamon.
- Microwave at 1 min intervals, stirring each time, until heated to 180 F. Let steep in microwave for 30 minutes.
- Butter or cooking spray casserole dish or cake pan.
- Tear or cut bread into 1 inch pieces and add to pan.
- Toss with dried fruit.
- Add whole eggs to blender or mixer.
- Blend at low speed until lightened in color.
- Add egg yolks and continue to blend.
- Slowly add white sugar, then brown sugar, while continuing to blend.
- Add remaining two cups half and half, still blending.
- Add steeped half and half with spices.
- Add the rum last, blend until mixed thoroughly.
- Pour over bread in pan.
- Let sit for one hour, to soak into the bread.
- After one hour, stir, and then bake at 325 for around 45 mins, depending on size of pan.
- Internal temperature of 170
bread, eggs, egg yolks, sugar, brown sugar, dark rum, cinnamon, ground nutmeg, ground cloves, craisins, golden raisins
Taken from cookpad.com/us/recipes/345862-bread-pudding (may not work)