Jim’s Bread Pudding

I can’t remember the first time I made bread pudding, and I can’t remember where I pilfered the recipe. Personally, I think it’s an amalgamation of multiple recipes I have either seen or read about through the years. My wife tells me I stole it from the “Too Hot Tamales.” I don’t remember it that way, but hey who am I to argue with the boss. Sandra is a lot younger than I am and for, the most part, smarter. Long story short, the wife is always right.

I also cook like an old grandmother; I add things until it tastes right, cook things until it looks and smells right, add things when it needs something. Still, I’ve been asked to provide the recipe, so here goes.

Important Notes:
Always use the best products you can afford, especially for special, once-a-year dishes. The better the products, the better the taste.

What you will need:
2 loafs of Challah Bread (egg bread)
3 boxes of premium bakers white bakers chocolate
3 quarts heavy whipping cream
1 dozen eggs
I pint of 100% Myers Jamaican Dark Rum
1 pound of pecans
2 sticks of real butter (salted)
Real Madagascar vanilla
Ceylon Stick Cinnamon
Three cups of granulated white sugar. I have seen other recipes use brown sugar, but I haven’t tried it.

Cooking Instructions: Bread pudding
This recipe serves 12 to 14 people so adjust accordingly.

1. It is best to buy the Challah Bread at least two days ahead time. Cut the bread into 1/2 to 3/4 inch squares and spread them out on a sheet pan. Let dry out for a few days.

2. Grate or finely chop the bakers white chocolate and separate into two containers. Half the white chocolate will be incorporated into the bread pudding, and the other half will be used in the sauce.

3. Finely chop 2/3rds of the pecans. Quarter the final 1/3. The finely chopped pecans will be mixed into the bread pudding, and the remainder will be sprinkled on the top of the pudding. Saute the chopped pecans in butter making sure not to burn them. You want them toasted slightly.

4. You will need to make the sauce twice. Once to be used for the pudding and a second time to make the sauce that goes over the pudding.

6. Place a double boiler on the stove and add the 1 1/2 cups of sugar in the bowl, add the 6 eggs and two teaspoons of vanilla. Whisk until the mixture is combined. Then add 1 1/2 quarts of heavy whipping cream and whisk again. Add 1 stick of melted butter and the cinnamon stick. As the sauce begins to thicken, add the Myers Dark Rum to taste.

7. Continually whisk the sauce until it starts to thicken. Do not leave the sauce for any reason. You want the sauce to be thick enough to coat a spoon. Then remove the bowl from the stove top. You will need ned to remove the cinnamon stick.

8. This is where it gets a little messy. Place the cubed Challah Bread into a big bowl. Pour the sauce over the bread a little bit at a time until the mixture is fully incorporated into the bread. Add the toasted (finely chopped) pecans and 1/3 of the grated white chocolate and mix. Then transfer the pudding to a baking dish and sprinkle 1/3 of the remaining white chocolate and all of the roughly chopped pecans over the top of the pudding and bake in a preheated oven at 350 degrees for roughly thirty to forty minutes or until the top looks done. Again don’t burn the pecans on the surface of the bread pudding.

Cooking Instructions: Sauce
This recipe serves 12 to 14 people so adjust accordingly.

1. As mentioned above, these instructions are the same as for making the custard that went into the bread pudding. Because of the large quantities involved, it is more convenient for most home cooks to make the sauce twice rather than doubling the original recipe.

2. Place a double boiler on the stove and add the 1 1/2 cups of sugar in the bowl, add the 6 eggs and two teaspoons of vanilla. Whisk until the mixture is combined. Then add 1 1/2 quarts of heavy whipping cream and whisk again. Add 1 stick of melted butter and the cinnamon stick. As the sauce begins to thicken, add the Myers Dark Rum to taste.

3. Continually whisk the sauce until it starts to thicken. Do not leave the sauce for any reason. You want the sauce to be thick enough to coat a spoon. Then remove the bowl from the stove top. You will need ned to remove the cinnamon stick. Add the remaining 1/3 of the white chocolate. Then transfer the sauce to another container and let it cool.

* The only difference between these steps and steps 4, 5, and 6 above is you want to thicken the sauce a little more and add the remaining 1/3 of the white chocolate to the sauce.

It’s much easier than it sounds especially for the experienced baker. If you take the time to make it, I think you will enjoy it, and hopefully, it will become part of your Christmas tradition, too.

Merry Christmas
Jim and Sandra

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