Bread Pudding Recipe
noble bread, dates, spiked w/ dark rum, candied pecans, goat milk caramel & creme fraiche
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Ingredients
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Bread Pudding
Method
Preparation
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the noble bread into bite-sized pieces and place them in a large mixing bowl. Set aside.
Mix the Custard
In a separate mixing bowl, whisk together the milk, heavy cream, dark rum, granulated sugar, eggs, vanilla extract, and ground cinnamon until well combined.
Combine Bread and Custard
Pour the custard mixture over the torn bread pieces. Gently fold the bread into the mixture until all pieces are soaked. Let it sit for about 15 minutes to allow the bread to absorb the custard.
Add Dates and Pecans
Fold in the chopped dates and candied pecans into the soaked bread mixture, ensuring they are evenly distributed.
Bake the Pudding
Grease a baking dish with butter. Pour the bread pudding mixture into the prepared dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Prepare Serving Sauce
While the pudding is baking, prepare the goat milk caramel and keep it warm. This will be used for drizzling over the bread pudding when serving.
Serve
Once the bread pudding is baked, remove it from the oven and let it cool slightly. Serve warm, drizzled with goat milk caramel and a dollop of crème fraîche.