Bread Pudding
I suggest using rum to plump the raisins or fruit juice. The extract has a distinct flavor that is a little overpowering in this recipe. This is a great recipe for the holidays or when you need dessert for a crowd.
Servings: 12
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour and 30 minutes
Meal Type: Dessert
NC Ingredients: Eggs
Ingredients
Directions
Preheat oven to 350 degrees F.
Evenly coat the bottom and sides of 13x9x2-baking dish with cooking spray and set aside.
In small bowl, soak raisins in rum* and set aside.
Spread bread cubes on 1 to 2 large baking sheet(s). Bake, in two batches, if necessary, until bread cubes are lightly dried, about 4 to 5 minutes. Place bread cubes in a large mixing bowl.
Pour on melted butter. Lightly stir.
In medium bowl, beat together eggs, sugar, cinnamon and nutmeg until sugar is dissolved.
Stir in milk, coconut milk, almonds and reserved raisins with rum.
Pour over bread cubes. Stir until well mixed. Let soak 10 to 15 minutes, stirring occasionally.
Spoon the bread mixture into the prepared dish.
Bake in preheated oven until knife inserted near center comes out clean, about 50-60 minutes.
Serve warm or cold.
*Note: If you would rather not use real rum to plump and flavor the raisins, you may substitute either rum extract (from 2 teaspoons for a light rum flavor to 2 tablespoons for heavy flavor), along with enough water to make ¼ cup or use ¼ cup fruit juice.
Optional: Orange Sauce, in a saucepan, combine 1 cup orange juice, ½ cup sugar and 1 Tablespoon cornstarch, over medium heat, cook and stir until thickened and bubbly.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.