Spiced Bread Pudding

Name: Spiced Bread Pudding
Prep time: 9 h 45 min
Cook time: 9 h 45 min
Total time: 9 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 inches stale French boule; 1 cinnamon stick; 14 grams crystallized ginger, chopped; 118 milliliters dark brown sugar; 118 milliliters dried cherries; 3 larges egg yolks; 118 milliliters golden raisins; 118 milliliters granulated sugar; 1 liters half-and-half, divided; 1 teaspoon freshly grated nutmeg; 1 teaspoon dried orange peel; 57 grams spiced rum; 1 Tbsp unsalted butter, melted and cooled slightly; 3 larges whole eggs; 15 whole peppercorns

If $1.12 per serving falls in your budget, Spiced Bread Pudding might be an outstanding vegetarian recipe to try. This recipe makes 10 servings with 351 calories, 7g of protein, and 18g of fat each. From preparation to the plate, this recipe takes approximately 9 hours and 45 minutes. Head to the store and pick up granulated sugar, peppercorns, half-and-half, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.

Ingredients you will need

Orange Zest

Peppercorns

Cinnamon

Clove

Ginger

Nutmeg

Equipment you will use

Microwave

Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Blender

Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours.

Ingredients you will need

Rum

Equipment you will use

Sieve

Preheat the oven on the lowest (or warm) setting.

Equipment you will use

Oven

Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan.

Ingredients you will need

Boule

Bread

Equipment you will use

Roasting Pan

Bread Knife

Cut all the way around the inside of the boule just inside the outer wall.

Ingredients you will need

Boule

Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin.

Ingredients you will need

Bread

Mango

Remove the plugs of bread and tear into hunks about the size of an egg.

Ingredients you will need

Bread

Egg

Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours.

Ingredients you will need

Bread

Equipment you will use

Roasting Pan

Oven

Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.

Ingredients you will need

Custard

Bread

Fruit

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through.

Ingredients you will need

Custard

Butter