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My husband does not cook.  I think he would be half way decent at it if he gave it a try. But trying is half the battle isn’t it? He has recently started making something he calls “Sunday Morning Coffee” It’s coffee with Bailey’s and Kahlua. Is that an Irish Coffee? Or a Mexican Coffee? Or a Mexican Irishman? I believe there’s already some name for it, but we will leave ethnicity out of it and stick with Sunday Morning Coffee. It’s the perfect drink to prepare you for mowing the lawn, changing the sheets, starting a load of laundry. The coffee energizes you and the bailey’s and Kahlua ease the pain of the chores.

What does this have to do with bread pudding you ask? Well, it just so happens that this bread pudding goes very well with Sunday morning coffee. No, it is not a breakfast dish, but it could be. Or you can be like me and drink Sunday morning coffee on a Monday night. Because I’m a rebellious rule breaker like that. You only live once! 

Ingredients:

Serves 6

  • 2 cups heavy cream
  • pinch salt
  • 1 vanilla bean, split and scraped
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1 loaf cinnamon raisin bread (i.e. Panera Bread’s Raisin Pecan White), cut into 1/2 inch cubes
  • 1 TB unsalted butter
  • 6 TB orange marmalade
  • Powdered sugar, for dusting

Directions:

1. Preheat Oven to 350 degrees. Butter the bottom of 6 individual ramekins and divide 1/4 of the sugar among them, sprinkling on the bottom

2. In a medium sized saucepan over medium heat, stir together the cream, salt, vanilla bean, and remaining 1/2 cup of sugar. Bring to a simmer, stirring occasionally and being sure not to scorch. Remove from heat.

3. In a large bowl, beat the egg yolks for about 1-2 minutes until thick and frothy.  Temper the eggs by very slowly pouring the hot cream mixture into the bowl, whisking constantly. Be sure to take your time so you don’t scramble the eggs.

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4. Add the bread crumbs to the custard mixture and stir to coat. Allow to sit for 15 minutes to soak up all the liquid.

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5. Fill each ramekin half way with the bread pudding. Make a small indentation in the center of each and fill with one tablespoon of orange marmalade. Cover with the remaining bread pudding, filling each ramekin to the top.

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6. Place the ramekins on  a baking sheet and bake for 25 minutes until set.  Sprinkle with powdered sugar and serve warm. Yum!

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ENJOY!

Source: Adapted from “The Panera Bread Cookbook”

 

 

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