Currant Bread Pudding
Delight in the comforting flavors of this classic bread pudding, where tender cubes of challah are gently soaked in a luscious mixture of eggs, sugar, and aromatic spices. Each bite reveals plump currants nestled within, adding a burst of sweetness to this decadent dessert. Finished off with a dollop of whipped cream or a drizzle of crème anglaise, this bread pudding is a delightful treat that is sure to warm your heart with its rich and cozy essence.
— Constant Cookbook
Ingredients
- 8 thin slices day-old challah (see related recipe at left), brioche or top-quality white bread, about 1/2 lb. total
- 1/2 cup dried currants
- 3 eggs
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. salt
- 2 cups milk
- Whipped cream or crème anglaise (see related recipe at left) for serving (optional)
Instructions
- Preheat an oven to 350°F.
- Lightly butter a 2-quart baking dish. Line a shallow baking pan with a small kitchen towel.
- Trim the crusts from the bread and cut the bread into 1/2-inch cubes. You need about 3 cups, lightly packed. Scatter the bread in the prepared baking dish and sprinkle the currants on top.
- In a large bowl, whisk together the eggs, sugar, vanilla, nutmeg and salt until blended, then whisk in the milk. Pour the mixture through a fine-mesh sieve over the bread and set aside for 20 minutes to moisten the bread. Tilt the dish occasionally to keep the bread evenly covered with the liquid.
- Place the baking dish in the towel-lined pan and pour hot water into the pan to reach halfway up the sides of the dish. Bake until a knife inserted into the center of the pudding comes out clean, 40 to 45 minutes. Carefully remove the baking dish from the water bath and let cool completely on a wire rack. Serve at room temperature or refrigerate to chill for up to 3 hours.
- Top each serving with whipped cream or crème anglaise. if desired. Serves 6.
Yield
Serves 6.
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