I posted this bread pudding recipe during my initial blogging days. This recipe is so good, it warrants a double post. I made this bread pudding over the weekend when I found myself with an abundance of stale bread. The best bread to use is either a sweet french, ciabatta or pugliese bread. You need a sturdy bread with body but not too dense nor flavored like a rye or pumpernickel or sourdough. You can use those types of bread but it'll change the flavor and texture.
Italian Bread Pudding
1 lb Italian bread (Ciabatta or Pugliese, for example)
8 eggs
2 c heavy cream
2 c half 'n half
2 c sugar
1/4 c Frangelico
1 T vanilla extract
1 c golden raisins soaked in enough Marsala wine to cover
1/2 tsp Amaretto
1 1/2 c white chocolate
1/4 c reserved Marsala wine (soaking liquid for golden raisins)
Trim crusts from the bread and cut into 1/2" cubes. Soak the golden raisins with enough Marsala wine to submerge it, for at least 15 - 30 minutes)
Whisk the eggs, cream and half 'n half. Add sugar, raisins, Frangelico, vanilla extract and Amaretto. Pour liquid over bread cubes. Let stand 30 minutes, pressing bread down occasionally into custard mixture. Can be prepared 2 hours ahead. Cover and refrigerate until ready to use.
Prepare baking pan or individual molds with butter and flour. Fill molds half way with bread pudding mixture. Sprinkle with white chocolate and fill molds with additional bread pudding mixture.
Bake at 350 degrees F until set in center, about 40 minutes. If baking in one pan, it may take up to 1 hour. Check to see that custard has set and is no longer runny.
1 lb Italian bread (Ciabatta or Pugliese, for example)
8 eggs
2 c heavy cream
2 c half 'n half
2 c sugar
1/4 c Frangelico
1 T vanilla extract
1 c golden raisins soaked in enough Marsala wine to cover
1/2 tsp Amaretto
1 1/2 c white chocolate
1/4 c reserved Marsala wine (soaking liquid for golden raisins)
Trim crusts from the bread and cut into 1/2" cubes. Soak the golden raisins with enough Marsala wine to submerge it, for at least 15 - 30 minutes)
Whisk the eggs, cream and half 'n half. Add sugar, raisins, Frangelico, vanilla extract and Amaretto. Pour liquid over bread cubes. Let stand 30 minutes, pressing bread down occasionally into custard mixture. Can be prepared 2 hours ahead. Cover and refrigerate until ready to use.
Prepare baking pan or individual molds with butter and flour. Fill molds half way with bread pudding mixture. Sprinkle with white chocolate and fill molds with additional bread pudding mixture.
Bake at 350 degrees F until set in center, about 40 minutes. If baking in one pan, it may take up to 1 hour. Check to see that custard has set and is no longer runny.
