Unlike traditional bread puddings, this dessert is designed to come out of the pan.
Yield 4-6 servings
Time 30 minutes preparation, 60 minutes baking
Ingredients
2 eggs
1 cup heavy cream
1/2 cup + 1 teaspoon sugar
6 slices white bread
1 tablespoon dark raisins
1 tablespoon golden raisins
1 tablespoon dried cranberries
1 tablespoon whole raw almonds, roughly chopped
1 teaspoon sweet butter, melted
Method
Soak the raisins and cranberries in the cream for an hour or overnight.
Pre-heat the oven to 350. Toast the bread in the oven for 4-5 minutes on each side until lightly toasted. Set aside.
Heat 1 teaspoon of sugar in a nonstick skillet over a low flame. Add
the chopped almonds. Stir frequently until sugar begins to melt.
After the almonds have been coated with the melted sugar, remove from
the pan and chop on a cutting board.
Make the custard-base by using a fork to beat together the eggs and
sugar. Add the cream with the raisins and dried cranberries. Stir well.
Put water into a small bowl. Taking 2-3 slices of toasted bread at a
time, dip the bread in the water for a few seconds. Carefully squeeze
out the water and tear the bread into pieces and drop into the custard.
Mix well.
Instead of using a standard baking pan, use a 9" round take-out
container. Why? Because the thin, aluminum-sided take-out container is
flexible and that makes removing the bread custard easy.
Paint the inside of the take-out container with melted butter. Pour in
the custard-bread mixture. Put into a water bath (1" of water in a pan
larger than the take-out container).
Bake for 30 minutes, remove from the oven. Sprinkle the caramelized
chopped almonds on top of the custard. Loosely lay a piece of aluminum
foil over the custard to prevent the top from burning before the
custard is set
Return to the oven for another 15 - 30 minutes. The custard is done
when you touch the top and it only slightly jiggles (shouldn't be
"wet"). Then remove from the oven and let cool on a wire rack.
When cooled, the custard will shrink slightly allowing for easy removal
from the pan. Place one hand on top, flip it over, and carefully remove
the cake from the pan. Place a plate on the bottom and flip it over.
Serve warm dusted with powdered sugar or topped with whipped cream or ice cream.
- Recipe courtesy of David Latt