March 5, 2004   daily bread comfort gourmet  
 

Yield – 4 – 6-ounce ramekins

½ pound white bread, torn in to 1 inch pieces
1 cup heavy cream
1 cup milk
2 eggs
1 cup sugar
¼ teaspoon salt
½ cup raisins
2 teaspoons vanilla extract
½ teaspoon cinnamon
4 Tablespoons butter, melted

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Preheat Oven to 325.
1. Place bread in a large bowl. Pour heavy cream and milk over and toss. Allow to soak 15-30 minutes, until all liquid is absorbed by bread.
2. In a separate bowl, combine eggs, sugar, salt, raisins, vanilla and cinnamon. Set aside.
3. When all milk is absorbed by bread, stir in egg mixture. Set aside.
4. Pour 1 tablespoon of butter into each ramekin. Add in bread pudding mixture.
5. Place ramekins in a hot water bath and bake approximately 40-45 minutes, or until golden on top and no longer liquid in center of pudding.

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Courtesy of Melanie Underwood, Institute of Culinary Education

Serves 4 to 6


1/2 cup dark brown sugar
3 tablespoons cornstarch
A pinch of salt
3 eggs
2 1/2 cups milk
1 teaspoon instant espresso powder
2 tablespoons unsalted butter
1 teaspoon vanilla extract

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1. Mix together the sugar, cornstarch and salt in a small saucepan.
2. Mix together the eggs, milk and instant espresso powder if using and stir this into the sugar mixture, whisking to dissolve the sugar and eliminate lumps. Heat over moderate heat, stirring constantly, until the mixture has thickened, about 10 minutes.
3. Stir in the butter and vanilla extract. Pour the mixture into a bowl or 4 to 6 small individual bowls. Place plastic wrap directly on the surface of the pudding to prevent the formation of a skin and refrigerate.

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Courtesy of Melanie Underwood, Institute of Culinary Education
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