Bread pudding with vanilla pastry cream
My introduction to bread pudding came at the age of twenty-one while working in a restaurant. The chef was gifted; his training received at the Culinary Institute, Hyde Park. His bread was homemade artisan bread, not pasty grocery store bread purchased in plastic bags. The pastry cream was made from scratch. It was decadent, sweet and rich--the way dessert should be. In his version the bread pudding was baked, cooled, cut into bite sized pieces, folded into vanilla pastry cream and topped with copious amounts of whipped cream. The recipe was probably in his head. He left this world too soon, but I think of him when making bread pudding.
Preheat oven to 350 degrees and have 8" square baking dish ready
Bread Pudding ingredients:
6 - 1/2" slices crusty artisan, preferably two days old
2 T butter, melted
4 beaten eggs
2 cups milk (or as I prefer, 1 1/2 cups milk and 1/2 cup heavy cream)
1/2 cup sugar
1 tsp ground cinnamon
1 1/2 tsp pure vanilla extract
1/2 cup raisins (optional)
1. Break or slice bread into cubes and place in 8" square baking dish. If desired, add raisins. Drizzle with melted butter
2. In medium mixing bowl combine beaten eggs, milk, sugar, cinnamon, and vanilla extract. Stir until combined.
3. Pour over bread cubes. Cover with a piece of plastic wrap and press down with fingers until the egg/milk mixture is absorbed by the bread cubes.
4. Bake uncovered, approximately 45 minutes at 350 degrees until the bread is golden brown and springs back to the touch.
Serve immediately with vanilla pastry cream or vanilla sauce.
Vanilla Pastry Cream ingredients:
2 cups milk
1/4 cup sugar
2 egg yolks plus one whole egg
1/4 cup cornstarch
1/3 cup sugar
2 T butter
1 tsp vanilla extract
1. In medium bowl, whisk together egg yolks and whole egg.
2. In small bowl, stir together cornstarch and 1/3 cup sugar, then stir into eggs until smooth.
3. In heavy saucepan, stir together milk and 1/4 cup sugar. Bring to boil over medium heat, whisking constantly.
4. When the milk comes to a boil remove from heat and drizzle into egg/milk mixture in a thin stream to avoid "cooking" the eggs. Return mixture to saucepan and slowly bring to a boil whisking constantly to prevent the mixture from curdling and scorching the bottom of your pan.
5. When mixture boils and thickens, remove from heat. Stir in butter and vanilla until butter is completely blended.
6. Pour in heat-proof bowl and cover with plastic wrap to prevent a skin from forming. Refrigerate at least one hour. For faster cooling, place pan in a bowl of ice water and stir gently.
Vanilla Sauce ingredients:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 Tablespoon vanilla extract
1. Combine all ingredients except vanilla in small saucepan. Cook over medium heat for 5-8 minutes until mixture becomes thick and comes to a full boil. Stir in vanilla. Spoon over bread pudding. Store remaining sauce in refrigerator.
