Briggs Family Bread Pudding
Briggs Family Bread Pudding
We have this dessert at all our family gatherings. The recipe has evolved over the last couple of generations, and the current iteration is hands-down the best bread pudding I have ever tasted. At the bottom of the recipe I have listed substitutions in case you want to branch out and try blackberry or chocolate bread pudding. Serve it with a high-quality vanilla ice cream.
Servings
8-12
Prep time
90 min
Ingredients
- 1 cup dark rum
- 1 cup raisins
- 6 croissants, preferably stale
- 6 cups whole milk
- 6 eggs
- 1 8-ounce stick of butter, divided
- 1 cup sugar
- 1 teaspoon vanilla
- 3 tablespoons sugar + 1 tablespoon cinnamon combined
Preparation
Soak raisins in dark rum overnight. Break croissants into small bits and let sit out overnight to get stale.
Preheat oven to 350°. Grease a large skillet and set aside.
Place croissant pieces into the skillet. Strain the raisins from the rum, and set aside the rum. Push raisins and dots of butter (a half-stick’s worth) into the croissant pieces, making sure no raisins are showing and that crust edges are tucked in to avoid burning during cooking.
Beat eggs in a small bowl and set aside. Scald milk in a pot, then stir in the eggs. Add sugar and vanilla. Pour mixture over bread in pan.
In a small saucepan, reduce the rum until it’s syrupy, then drizzle over bread pudding mixture. Top with dots of butter (a half-stick’s worth) and sifted cinnamon and sugar mixture.
Bake for one hour.
Blackberry Bread Pudding
Substitute 1 cup of blackberries for raisins and rum.
Chocolate Bread Pudding
Substitute ¼ cup Hershey's Chocolate syrup for raisins and rum.
Source:
The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
