RECIPE # 4575 SUGARPLUM BREAD PUDDING Friday Dec 17, 2010 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4575 SUGARPLUM BREAD PUDDING Friday Dec 17, 2010

Posted:

JESSE GOLDSTEIN / THE LOVELESS CAFE

 
2 loaves            French Bread, Sliced ¼ inch thick
 
Custard:
8 ea                  Egg Yolks
1 cup                Sugar
2 cups              Heavy Cream
1 tsp                 Ground Cinnamon
1.5 tsp              Pure Vanilla Extract
 
Sugarplum Addition:
½ stick             Butter
1 cup                Brown Sugar
½ cup               Diced Dried Pears            
½ cup               Diced Dried Apricots
½ cup               Chopped Dried Plums
2 ounces           Myers Rum (or other spirit)
 
Meringue:
8 ea                  Egg Whites
1 cup                Sugar
 
Cream egg yolks and sugar.  Add cream, cinnamon and vanilla.  Pour mixture over bread and let it completely saturate the bread.  
 
In a small saucepan, add butter and brown sugar.  Stir until dissolved and add dried pears, apricots and rum and simmer for two minutes.  Add dried plums and fold the sugarplum mixture in with the bread pudding.  
 
Whip egg whites and sugar into a stiff meringue and fold into the pudding mixture until well combined.
 
Fill well-greased baking dish with bread and custard mixture and bake for 40 minutes in a 325 degree oven.
 
Serve warm with fresh whipped cream. Enjoy!

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