Wednesday, October 26, 2011

Bread Pudding by Lonet Vaz Pereira


8 slices bread
3 cups heavy cream
1 whole egg
3 egg yolks
1 ½ cup sugar
½ tsp nutmeg
½ tsp cinnamon
¼ cup rum
½ cup raisins or currants, steeped for 15 minutes in a cup of very hot water (reserve liquid)


Preheat oven to 350F. Dice bread into cubes. Whisk together cream, whole egg, egg yolks, ½ cup sugar, nutmeg, cinnamon, and 1 tbsp of rum. Combine bread cubes and cream mixture.

Drain raisins and reserve liquid. Add raisins to bread mixture. Spoon mixture into soufflé cups. Place cups in baking pan filled with hot water ½ inch deep. Bake until a knife inserted in center of custards comes out clean, about 30 minutes.  Just before serving, combine reserved liquid and remaining sugar in a small pan and bring to a simmer, whisking constantly over high heat. When sugar turns amber, carefully whisk another ½ cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove saucepan from heat and touch a match to sauce. Pour flaming caramel over puddings and serve.

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