This unique Bread Pudding gets its richness from creamy Plugrá butter, chopped walnuts, lime juice, and brandy.
|Author: From ""Flavors of America"" by Chef Jim Coleman and Candace Hagan with Greg Slonaker in association with Rittenhouse Hotel, Phi|
|Prep time: 45 minutes|
|Cooking time: 50 minutes|
|Total time: 1 hour 35 minutes|
- 2 cups milk
- 1 1/4 cups sugar
- 1 tablespoon sugar
- 6 tablespoons Butter,unsalted, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 ounces French Bread (1/2 of a baguette) cut into 1 inch pieces
- 1/2 cup chopped walnuts
- 3/4 cups currants
1. Preheat the oven to 350°F. 2. In a large bowl, whisk together the first seven ingredients, using only 3/4 cup of the sugar, until the sugar dissolves. 3. Add the bread and set aside. Stir occasionally for about 30 minutes , until the bread is soft. 4. Stir in walnut pieces and currants into the softened bread mixture and pour into a buttered 2-quart baking dish. 5. Cover with foil and place dish in a large roasting pan. Add enough warm water to reach halfway up the sides of the baking dish. 6. Bake for 30 minutes, remove the foil, and continue to bake until the pudding is set in the middle (about 20 minutes).