bread pudding

serves 6-8

1/3 C currants

1/4 C Meyer’s rum

6 1/2 C stale bread, cut into 1” cubes*

1 C cream

2/3 C milk

zest of 1 orange

4 eggs

2/3 C sugar

1 tsp vanilla extract

1/4 tsp freshly grated nutmeg

combine currants and rum in medium-sized bowl and set aside to soak.

place prepared bread in large mixing bowl.

lightly butter an 8x4” loaf pan. cut a piece of parchment paper 8” wide by about 15” long.  place it in the pan so that it fits in the bottom and extends up the two longs sides and just beyond the edges. lightly butter the paper.

combine cream, milk and orange zest in saucepan over medium-high heat. stirring every few minutes, heat until small bubbles form around edge of pan and steam rises off the surface of the cream. remove from heat.

whisk eggs, sugar, vanilla and nutmeg into currants and rum. pour about 2 C of the hot cream mixture into the egg mixture, whisking constantly. pour this mixture back into the saucepan containing the cream, stirring with a heat-proof rubber spatula.

pour the warm custard immediately over the bread and stir well to coat the bread. let it soak for about 15 minutes. 

heat the oven to 325°. place a large roasting pan in the oven and fill it with about 1” of hot tap water. pour the pudding mixture into the prepared loaf plan and without packing it down, level the mixture in the pan. set the loaf pan in the roasting pan and cover the whole thing loosely with foil. with the tip of a sharp knife, poke a few small holes for steam to escape. bake for 50 minutes.

remove foil and bake 15 minutes more, until the top of the pudding is light golden brown. 

to test for doneness:  insert a toothpick or small knife into the center of the pudding. it will come out almost clean when the pudding is done (a few moist crumbs attached is okay).

remove the pudding from the roasting pan and set it on a wire rack to cool. to remove from the loaf pan, loosen the edges with a small knife, then pull up gently on the parchment paper. the pudding must be cool or it will fall apart when removed. the pudding can also be refrigerated in the pan (covered with plastic wrap) for up to three days.

serve warm or cold with lightly sweetened whipped cream.

 * ciabatta, pugliese and baguette all work great.  if you prefer, cut the crusts off for a lighter-textured pudding.

recipe by lee posey