As the leaves changed colors, and the wind had a little Ohio chill, we at John Palmer’s Bistro would always turn to our favorite hot dessert! This Bread Pudding was often added to the Fall menu and extended into the Spring. This is a simple crowd pleaser. I hope you enjoy it.
BREAD PUDDING
1.5 Pullman Loaf. We used Challah buns for our sandwiches. This would take 11 of them.
2 cups Sugar
.25 cups Brown Sugar
1.5 tablespoons of Vanilla extract
1.5 teaspoons Nutmeg
3 teaspoons Cinnamon
9 eggs
1 quart Heavy Cream
.5 quart Milk
1 cup White Chocolate Morsels
1 cup Sun Dried Cherries
3 tablespoons Melted Butter
PROCESS
1) Mix eggs, sugar, spices, vanilla and butter together.
2) Using a wire whip, Add Milk and Cream in half at a time.
3) Cut the bread into a large dice and add to the custard. Then add the chocolate and cherries.
4) Cover this and set it in the fridge overnight.
5) Using a 12x12x4-inch casserole or baking pan. Heavily grease or use your favorite pan release. Pam Spray or a stick of butter on all sides. Pour the chilled Bread Pudding into the prepared pan and lightly press it into the corners. Evenly dispersed.
6) Bake in a 350-degree oven till a skewer comes out clean. This is a common test for a baking cake. It ensures that the egg is cooked and ready to eat. This should be checked after an hour.
7) When the Bread Pudding passes the “Skewer Test” remove it from the oven and let it rest for a bit. At John Palmer’s Bistro we would let this rest in the pan overnight, bring it to room temperature the next day, then turn the BP out of the pan. We would cut this into 10/12 portions, and individually wrap them. When it was ordered we would unwrap the portion and heat it up in the microwave. Side note; I bought a microwave for this dish. We did not have one before the discovery of the White Chocolate-Sun Dried Cherry Bread Pudding. Okay. I had to disclose that. Thank you.
8) For Dinner Party Use. I would recommend cooking this the day of your party. Let it sit on the counter, in the pan for a couple hours. When you are ready for dessert, place a cutting board on top of the pan the Pudding cooked in and Quickly but Carefully turn it over onto the board. You may have to give the bottom of the pan a little punch to release the Pudding. Now that it’s released you can portion and serve. We made a Bourbon Creme Anglaise to accompany this. I think we can cover that next time. For now. Try ice cream or your favorite sauce.
Even in Florida, it’s Bread Pudding season. Bon appétit.
