This traditional British comfort dessert is custardy on the inside, golden and buttery on top. It’s a great way to use up left over bread, if you have anything hanging around after your latest visit to Zingerman’s Bakehouse!
- 9×13 inch baking dish (we love this one from Lodge Cast Iron)
- You may end up with a bit extra, in which case toss it in an 8×8 inch baking dish and enjoy the following day!
- Currents, 2 oz or ⅓ cup
- Sultanas, 2 oz ⅓ cup
- Raisins, 2 oz or ⅓ cup
- Dried Cherries, 2 oz or ⅓ cup
- Rum, 4 oz or ½ cup
- Egg yolks, 14 oz or 19 eggs
- Sugar, 25 oz or 3 ½ cups
- Cream Cheese, 6 oz or ¾ cup
- Cream, 26 fl oz or 3 ¼ cup
- Milk, 26 fl oz or 3 ¼ cup
- Orange Zest, 2 full oranges
- Lemon Zest, 2 full lemons
- Vanilla, 1 oz or 2 tbsp
- Bread, 42 oz (We like to use white, french baguette or farm bread from Zingerman’s Bakehouse!)
- Melted Butter 3.5 oz or ½ cup
- Apricot Jam 2.5 oz or ⅓ cup
- Water 3.5 fl oz or ½ cup
- Place all the dried fruits into a small container.
- Add the rum and allow to soak overnight.
- Whisk the egg yolks, cream cheese and sugar together until light and fluffy (about 10-15 minutes with a Kitchenaid).
- Meanwhile, place the cream, milk, vanilla and orange and lemon zest in a pot and bring to a simmer for 5 minutes.
- Slowly pour ¼ of this mixture over the egg/sugar mix to temper the eggs, whisking continuously.
- Add the rest of the pot contents and whisk fully.
- Let cool for 30 minutes.
- Set oven to 350F.
- Rub butter on a 9 x 13 inch baking dish.
- Arrange one layer of sliced bread over the base of the dish.
- Sprinkle the soaked fruit on top of the bread.
- Repeat this, adding another layer of sliced bread and soaked fruit.
- Pour the milk mixture in, making sure to not overflow the dish. If it looks to full, wait about 10 minutes for it to soak in and then add more.
- Let soak for 30 minutes.
- Press down on the bread with your hands (this gets squishy!)
- Wipe the edges of the dish and cover with tin foil.
- Place the baking dish in a deep roasting pan and put in the oven.
- Add hot water to the roasting pan until it comes about half way up the edge of the baking dish.
- Close oven and cook for 30 minutes.
- Raise oven temperature to 375F.
- Remove the tin foil and brush the top with melted butter.
- Place back in oven until the top is golden brown.
- To insure that the center is fully cooked, remove from the over and give it a gentle push in the center – you should see no liquid! If it’s still runny, place back into the oven for a further 10 minutes.
- Once finished, brush the top of the bread with melted jam.
- Allow to cool for 30 minutes and serve.
Want to save your leftovers? Place a piece of greaseproof paper on top of your bread pudding followed by a small board and place in the fridge overnight. The next day, place in the oven at 350F for 5 minutes and slice into thick pieces. Reheat pieces individuals in a saute pan or griddle (we use this reversible griddle from Lodge Cast Iron) with a little oil, cooking all four side until lightly colored.