80 minutes
A rich and comforting dessert featuring bourbon-soaked dried fruits and a custardy bread base.
Dried Cherries, chopped
0 oz
Bourbon
0 oz
Unsalted Butter, for greasing
teaspoons
Challah Bread, cubed
0 oz
each
cups
Egg Whites, whipped
each
1. Soak Dried Fruits in Bourbon
Combine chopped dried cherries with bourbon and let the mixture sit while you prepare the other ingredients.
2. Prepare Baking Dish
Generously butter a baking dish and arrange cubed bread evenly across the dish.
3. Mix Egg Yolks and Sugar
Beat together egg yolks and sugar until the sugar dissolves completely, then add the fruit and bourbon mixture to the yolks and mix well.
4. Whip and Fold Egg Whites
Beat egg whites until they form soft peaks, add sugar, and continue beating until stiff peaks form. Gently fold the whipped egg whites into the custard mixture.
5. Soak Bread in Custard
Pour the combined custard over the cubed bread in the baking dish and let soak for 20 minutes.
6. Bake the Pudding
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the internal temperature reaches 190ºF. Allow to cool for 10 minutes before serving.
Day-old or slightly stale bread is ideal as it absorbs the custard better without becoming too mushy. If your bread is fresh, you can slice it and let it dry out at room temperature or lightly toast it in the oven.
Allow the bread to soak in the custard long enough to fully absorb the flavors, ideally a minimum of 30 minutes. This ensures that each bread piece is custardy, not dry.
Use a combination of heavy cream and whole milk for a luxurious texture. Incorporating a vanilla bean instead of extract adds a deep, aromatic flavor.
Opt for a rich, flavorful bread like brioche, challah, or even a crusty French loaf. These breads have a structure and taste that complements the custard.
Maintain a moderate oven temperature (around 350°F). Baking too hot can cause the custard to curdle.
Comments (0)