Kaleidoscope ’s Old-Fashioned Bread Pudding
8 cups cubed day-old French bread
6 egg yolks
2 cups milk
1 quart heavy cream
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 tablespoons cinnamon
5 cups sugar, divided
1/2 cup (1 stick) butter
For the sauce:
2 cups sugar
4 tablespoons butter, melted
21/2 cups heavy cream, divided
4 egg yolks
1 teaspoon salt
2 tablespoons cornstarch dissolved in 1 teaspoon water
1 teaspoon vanilla
1/4 cup bourbon
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and add cubed bread. In a bowl, beat the eggs with the yolks, milk, cream, cloves, nutmeg, salt and 3 cups of sugar. Pour over the bread. Combine the remaining 2 cups sugar with the cinnamon and sprinkle on top. Dot with butter.
Bake until lightly browned, 30 to 40 minutes. Let pudding settle for 30 minutes before cutting.
Meanwhile, make the sauce: Caramelize the sugar in a heavy saucepan until golden brown. Whisk in the butter and 1 cup of the cream; bring to a light boil. Set aside.
In a bowl, blend the remaining 11/2 cups cream, 4 egg yolks, salt and cornstarch-water mixture. Return hot liquid to low flame and slowly blend in cold mixture. Simmer until sauce thickens slightly, about 10 minutes. Add vanilla and bourbon and cook another 2 minutes.
Serve bread pudding with Bourbon-Caramel Sauce. Makes 16 servings.
Per serving: 1,060 calories (57 percent calories from fat), 68 g fat, (41 g sat fat, 20 g mono fat) 421 mg cholesterol, 10 g protein, 105 g carbohydrates, 1.2 g fiber, 584 mg sodium.