13 hours ago
Tuesday, December 28, 2010
Whenever I see a stale baguette on my counter, I think "bread pudding".
This really is the BEST bread pudding I have ever made, and the easiest.
I like to make bread puddings in loaf pans, because I like to slice them like cake, it makes it easier for serving. And if you line the loaf pan with parchment paper, you don't have to grease the pan, and you can just lift it out.
Oh, I am just so helpful.
Bread puddings are very forgiving, so if you don't have half & half, you can substitute whole milk.
Chocolate Orange Bourbon Bread Pudding (how could it not be good w/ that title?)
1 day old Italian or French loaf of bread, sliced
1/3 cup of orange marmalade
1/3 cup of semi sweet chocolate chips
1 3/4 - 2 cups of half & half (heavy cream or whole milk)
1 tsp vanilla
1/4 cup bourbon
butter (unless you are using parchment paper)
Butter a loaf pan or line w/ parchment paper.
Tear your bread slices in half and spread orange marmalade on the pieces. Lay one layer of bread on the bottom of the loaf pan, squeezing the bread in tightly next to the other slices to fit.
Place some chocolate chips on top of the bread and create another layer of bread w/ marmalade and top with the rest of the chocolate chips.
You should have 3 layers of bread total. The top layer will only have marmalade on top.
Whisk the eggs, cream, vanilla and bourbon until creamy. Pour over the bread slices and push down with your hands to make sure the bread is soaking up all the custard.
Let sit on the counter 15 minutes to absorb the custard.
Bake in a 350F oven for 45-50 minutes. Bread pudding will puff up over the sides.
Let cool completely in the pan, and remove to slice and serve. Delicious served warm, but also good at room temperature.
When life gives you 2 feet of snow, make bread pudding!