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bread pudding with marscapone bourbon cream

November 28, 2008


Ah, the humble bread cubes.  Look at them just sitting there, waiting to be doused in a milk, sugar, egg topping.  They are just asking for it.

So after slaving away this week making previous dinners (risotto, mac n cheese and lasagna), I announced that we were eating chicken burgers with goat cheese.  And a tomato, mozza ball and basil salad.  But THAT’S IT!  No fancy pants stuff!

But then around 3 pm this afternoon, I started to get restless.  This is never good.  I began rummaging through my cookbooks like a truffle pig.  I came upon an old favourite dessert from those perky Best of Bridge ladies.  And I adapted it.  And I made it, damn it!  And we ate it all up.  Bread pudding is the perfect comfort dessert on a chilly dark night. 

Bread Pudding with Marscapone Bourbon Cream

1/3 cup butter, melted
1 loaf of Italian sliced white bread
3 eggs
1 1/2 cups sugar
2 Tbsp vanilla
1 tsp nutmeg
2 tsp cinnamon
3 cups whole milk
1 cup raisins

Marscapone Bourbon Cream:
1 cup whipping cream
1/3 cup icing sugar
1 Tbsp vanilla
2 Tbsp bourbon
1/4 cup marscapone cheese
1/2 cup Island Farms cherry yogurt

Use a bit of the melted butter to swirl in a 9 x 12 pan.  Cut up bread into cubes.  Put in pan.

With a mixer, beat the eggs, sugar, vanilla, nutmeg, cinnamon, milk and remaining butter until combined.  Stir in the raisins.  Pour over the bread and keep pressing it down (yum, this even tastes good.  STOP PICKING OUT BITS OF THE BREAD!) – let it soak for 45 minutes.  Preheat the oven to 350 degrees.

Put bread in oven and cook for 45 minutes.

Meanwhile, make the cream.  Throw all the ingredients in a mixing bowl and beat until soft.  Serve over warm pudding.

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