Brendan’s Bread Pudding

Brendan’s Bread Pudding

Fat Tuesday Bread Brendans Pudding 2

Servings: 10
Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 2 hours

For the bread pudding

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Grated zest of one orange
  • 11 eggs, beaten
  • 4 cups stale French bread, small diced
  • 1 tablespoon unsalted butter
For the sauce

  • 8 tablespoons unsalted butter
  • 1/2 cup light corn syrup
  • 1 cup sugar
  • 1 cup dark rum
  • 1 cup heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extract
For the candied almonds

  • 1 cup sliced almonds
  • 1 egg white
  • 1/2 cup sugar


1. For the bread pudding, preheat oven to 350°. Whisk together the milk, cream, sugar, cinnamon, vanilla, orange zest, and eggs into a large bowl. Stir in the bread cubes and soak them for 30 minutes. Butter a 9-by-13-inch baking dish and pour mixture into it. Bake until golden, about 45 minutes. 2. For the sauce,melt the butter in a medium sauce-pan over moderate heat, until it turns a light brown color, with a rich, hazelnut aroma, about 5 minutes. Add the corn syrup, sugar, rum, cream, salt and vanilla. Reduce the sauce until it thickens enough to coat the back of a spoon, about 15 minutes. Remove from the heat. 3. For the candied almonds, mix the almonds, egg white, and sugar together in a bowl. Spread the almonds on a cookie sheet and bake in a 350° oven until golden brown, 15-18 minutes.. Stir nuts every 4-5 minutes to ensure that they bake evenly. 4. To serve, scoop a large spoonful of warm bread pudding onto each of 10 plates. Pour the buttered rum sauce over the pudding and scatter candied almonds over the top.

Wonderful Fat Tuesday dinner…


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