My love affair with bread pudding is never ending. If you’ve been on this blog for a while, you’ve seen these before:
Tangent here. The bread was $1 and the easiest thing to pick up. I called them the day before and asked them to give me a ring that night if there was going to be any old bread. They rang, I picked it up, and done. Like I have stressed before, using local food, small stores, and taking a little extra time really makes for such a drastic difference in the food you cook with and eat. Give me a day old true bread for $1 than a bread shoved in plastic with preservatives for $4 from a supermarket any day. Rant over…
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 large French bread loaf
1 jar Spiced Apple Compote
1 tbs cinnamon
Preheat the oven to 350 degrees F. Cut your bread into cubes. Place in a large baking dish, dolloping the spiced apple compote throughout the entire dish.
Next, make the custard.In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, cinnamon and vanilla. Pour the custard over the bread and allow to soak for 10 minutes, pressing down gently.
Place the pan with the bread pudding mixture in a larger one filled 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes.
Uncover and bake for 40 to 45 more minutes or until the pudding puffs up, the top browns and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
You can also serve with ice cream… if you want to be naughty.