Gourmet Galley: Soft bread pudding works with, without topping _lowres

Advocate staff photo by PATRICK DENNIS -- Lady Pat's Bread Pudding


Lady Pat’s Bread Pudding

Serves 8-10. Recipe is from Lady Pat Sherman.

Bread Pudding

4 cups French bread, cut into cubes (Preferably stale bread with some crusts removed. Using an electric knife makes this easy. Lightly pack bread cubes into measuring cup when measuring).

1 (12-ounce) can evaporated milk (1½ cups)

2½ cups milk

1 cup sugar

¼ teaspoon salt

4 eggs, lightly beaten

1 tablespoon melted butter

2 teaspoons vanilla extract

Fresh Lemon Sauce (makes about 1¼ cups)

½ cup sugar

1 tablespoon cornstarch

Pinch of salt

Pinch of nutmeg or cinnamon

1 cup boiling water

2 tablespoons butter, melted

Juice from 1 medium lemon

1. Preheat oven to 350 F.

2. Grease a 2-quart baking dish and set aside. Select another pan to set 2-quart dish in, for a water bath (bain marie). Hot water is added for the water bath once the 2 containers are put together at baking time.

2. In large mixing bowl, add bread cubes, evaporated milk and milk. Toss to coat and allow to soak for 5 minutes. Add sugar and salt and stir to blend.

3. In large separate bowl, whisk eggs and stir in melted butter and vanilla. Gently fold in the bread mixture and pour into greased baking dish and place in water bath container.

4. Place in oven and add hot water to the water bath container. Bake for 1 hour or until firm.

5. Serve with or without lemon sauce and fruit garnish.

Fresh Lemon Sauce:

1. In small saucepan, combine sugar, cornstarch, salt and nutmeg or cinnamon.

2. Gradually stir in the boiling water. Cook over medium heat, constantly stirring, until mixture boils and thickens.

3. Remove from heat and add butter and lemon juice. Stir to blend. Cool and serve over bread pudding. Garnish each serving with mint and fruit, if desired.