Kaleidoscope ’s Old-Fashioned Bread Pudding

 

Dessert

Kaleidoscope ’s Old-Fashioned Bread Pudding

8 cups cubed day-old French bread

8 eggs

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.

Read more Recipes stories from the Miami Herald

  • Golden Lentils With Soft, Sweet Onions

    Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions, stirring to coat; cook until the onions wilt, about 1 minute. Reduce the heat to medium-low; cook, stirring often, for 20 minutes. Add the 1/2 teaspoon salt and cook, stirring occasionally, until the onions are super soft and very sweet, 10 to 20 minutes or longer, if needed. Stir in the 2 tablespoons of vinegar during the last 2 to 3 minutes.

  • Asparagus Salad with Roasted Red Peppers and Chickpeas

    Carole Kotkin’s Sunday Supper

  • Lentil Quinoa Bolognese Sauce

    Washington Post

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category