Leftover Bread Made New

Written Friday, January 21st, 2011 by Theresa H Hall

That leftover loaf of bread was put to very good use today. Knowing company is coming, blend a few ingredients and add in the bread. Before you know it you'll have a dessert that will make your family and guests say ooh and ah. It is simple ... yet simply delicious.

Rum Bread Pudding

1 loaf rich bread (two days old) * Place bread loaf in freezer for 30 minutes prior to beginning the recipe as it helps to make the bread easier to cut into cubes.

3 cups whole milk

1 cup heavy cream

1 Tbsp butter

1/4 tsp salt

1 3/4 cups sugar

1 tsp vanilla

2 oz dark rum

4 eggs

Preheat oven to hot 350º

1) Heat milk and heavy cream in large stainless pot. Bring to a slow simmer. (When the hot liquid is poured out the bottom of the pot should have a skin of milk on the bottom, to prove it was heated without burning.

2) Place eggs into a large stainless bowl or ceramic bowl.

3) Cut bread into cubes. Include the crust for color and texture.

4) Melt butter. Add vanilla, dark rum, salt, melted butter and sugar to the eggs and mix well.

5) Temper the hot liquid to the egg mixture and then add the remaining liquid.

6) Add in the bread cubes, toss and press down. Cover for 5 - 10 minutes with clear wrap, allowing the bread to absorb the liquid. Pull the bread apart to test to be sure the liquid reaches the center of the bread cube. Do not soak too long.

7) Add to buttered and lightly sugared baking dish. Place onto a cookie sheet and bake for 45 minutes.

8) Boil apricot jam or preserves with some water and brush on top of the baked bread pudding.

Serve immediately or allow to set and then serve. Maple pecan ice cream is a great accompaniment. I love pouring cold heavy cream on top. It mixes with the rum and is awesome.

Click here for step-by-step photographs. Serves 8 to 10.

Tags: Leftovers, skdd, Theresa's Run Bread Pudding

This entry was posted on Friday, January 21st, 2011 at 10:09 pm and is filed under How To, Leftovers, Trying Something New, Writing. You can leave a response, or trackback from your own site.