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Joe's Stone Crab Bread Pudding


BREAD PUDDING
Joe's Stone Crab Restaurant Recipe

Serves 8

Pudding:
3 cups 3/4 inch bread cubes, (day old French or Italian bread)
2 tablespoons unsalted butter, melted
1/2 cup raisins, soaked in warm water if very dry
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 eggs
2 egg yolks
6 cups milk
1 tablespoon plus 1 teaspoon vanilla extract

Topping:
1/3 cup sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

Preheat the oven to 350 degrees. Place the bread cubes in a 9 inch square baking pan. Toss with the melted butter. Drain the raisins well, discarding the liquid. Add the remaining raisins to the bread and toss gently.

In a large mixing bowl, whisk the sugar, cinnamon, and nutmeg until combined. Add the eggs and egg yolks, whisking until smooth. Add the milk and vanilla and whisk until well combined.

Combine the sugar, cinnamon, and nutmeg for the topping, and set aside. Place the baking pan in a larger roasting pan. Pour most of the egg mixture over the bread. Place the roasting pan on the center oven rack. Carefully pour in the remaining egg mixture. Sprinkle the topping mixture over the surface. Pour enough hot water into the larger pan to come about halfway up the pudding.

Bake until lightly golden and just set, but slightly wobbly in the center, about 1 to 1 1/4 hours (timing can vary, do not overbake). Carefully remove the pudding from the water bath and cool on a wire rack. When cool, refrigerate. Serve cold or at room temperature.

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