Bread Pudding
I had some French bread in the freezer for bread pudding, but I didn’t know when I was going to make it. I saw “Chef John” make something that resembled a bread pudding using a syrup. I thought it would be a good idea to incorporate a syrup into this bread pudding.
Bread Pudding
I had some French bread in the freezer for bread pudding, but I didn’t know when I was going to make it. I saw “Chef John” make something that resembled a bread pudding using a syrup. I thought it would be a good idea to incorporate a syrup into this bread pudding.
Cooking Instructions
- 1
Preheat oven to 350 F. In a saucepan, add syrup, honey, milk, nutmeg, cinnamon and orange extract. Whisk. Bring to a simmer over medium-low heat. While doing that, prepare your bread by cubing it. Also, melt butter in a small pot on low heat.
- 2
Simmer the syrup for 5 minutes, whisking occasionally. Move to a pan to allow to cool. Transfer bread and raisins into a large bowl.
- 3
Beat three eggs. Add melted butter to bread and raisins followed by the eggs. Mix throughly. Move to a oven safe pan (preferably and cast-iron skillet).
- 4
Hopefully your syrup is cooled. If it has, pour it all over the bread. Arrange the bread to get maximum absorption.
- 5
Place in the oven and bake for roughly 40 minutes. Place a pan under the bread pudding to catch any spillage. The syrup will bubble while baking and should produce a seductive dessert. Garnish with mint. Enjoy.
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