amazingly to die for!
The original recipe is from Ina Garten
who is one of my favorite tv food network host.
In this recipe she used panettone bread.
I have her recipe for the panettone bread too but
I thought I'd just use some ensaymada since I was making some.
I also threw in a couple pieces of
cinnamon rolls that were a few days old.
this is what happens when Ensaymada (recipe here)
meets Leche Flan (click here).....
you put them together in a dish and
it becomes a scrumptious dessert.
This pudding is exactly the way I like it...
the custard is not runny and
the bread is not soggy at all. In other word, perfect!!
if you want to make it more sinful than it already is,
serve it with vanilla ice cream on the side
or whipped cream on top.
This bread pudding so simple and so easy to make.
Better yet, if you are not up to baking the bread
just use some store-bought sweet bread
like Challah, Brioche, Italian Panettone,
or cinnamon-raisin loaf and you're ready to go.
Place the baking pan with toasted bread cubes in a larger pan.
Mmmmm you gotta try it!!
3 large whole eggs
8 large egg yolks
2 cups heavy cream
3 cups whole milk
1/2 cup white sugar (or more if prefer sweeter)
1 tsp. vanilla extract
1 cup raisins, soaked in orange juice for at least 15 minutes
1) Pre-heat oven to 350 degrees.
2) Cut the ensaymada (bread) in cubes and place in a baking pan.
3) Toast the cubed bread in pre-heated oven for 8-10 minutes, until lightly browned.
4) Grease a 9" x 13" x 2" baking pan and place the toasted ensaymada cubes in it.
5) Set aside.
1) In a large bowl, whisk together the whole eggs, egg yolks, the cream, milk, vanilla and sugar.
2) Pour this mixture over the toasted bread cubes.
3) Drain the raisins onto a piece of paper towel then spread them on top of pudding.
Bake pudding in Bain Marie: (definition of bain marie, click here)
1) Place the baking dish with the pudding into a larger pan and slide it in the oven.
2) Add a very hot tap water to the larger pan half way up the sides of the baking dish.
3)Cover the pan loosely with aluminum foil.
4) Bake the pudding in a pre-heated 350 degrees oven for 45 minutes.
5) Uncover and bake for another 25 minutes or until the custard is set and the top of pudding is golden brown.
6) Allow the pudding to set for at least 15 minutes before slicing.
7) Serve warm or at room temperature.
To save time from washing another pan, after I toasted the cubed bread, I transferred the bread into a bowl and greased the pan with shortening and then I put back the toasted bread in.
Well, I guess it is not really a time-saver because I dirtied the bowl!