Our Sunday Supper table today is honoring the incomparable JuliaChild and I´m sitting down to have brunch with her and this wonderful recipe thatcombines the perennial favorite that is cinnamon toast with a vanilla custard,resulting in a sweet and creamy bread pudding. A recipe from the great Julia of course.
Most countries have their own way of using leftoverbread. Whether in a pudding, toast, sweet or savory, the daily bread is used toit´s last crumb. And most countries have their own JC; ours is of course Doña Petrona.
Bread pudding can be very good if done with the rightingredients and flavors. The combination here is simple, just like comfort foodis, the kind childhood memories are made of.
It starts with white bread that is slathered withbutter and sprinkled with cinnamon sugar. It´s broiled so it becomes acaramelized toast. How can that not be good as a first layer in a breadpudding?
I used plain challah. I made one after the gruyere version, and it was perfect for this recipe, being a bit richer than regularwhite sandwich bread. So the caramelized slices of bread are cut in pieces andarranged in a neat pattern on a buttered dish. The `neat´ just keeps eluding me on occasions such as this. As I always tell you, I´m rustic, I´m all for theflavor, or so I tell myself.
Then there´s a custard to be made the traditional way,though the eggs and sugar are beaten to the ribbon stage, which makes this avery fluffy mixture. Maybe I went a bit overboard here, since I was broilingthe bread slices at the same time that I had the eggs in the stand mixer, andwhen I added the hot milk to it I might, just might, have forgotten it for afew minutes, while the very dutiful mixer continued to do it´s job.
So yes, the result was a whole lot of yellow foamycustard. But the bubbles diminish, eventually. And when it was time to coverthe toasts, the amount of custard turned out to be a bit much. So I was leftwith a cup of crème anglaise, for what are eggs + sugar + hot milk cooked overthe stove but crème anglaise right? So I added a few tablespoons of bourbon toit and had the most wonderful sauce to go with the bread pudding.
I also sprinkled a few tablespoons sugar on top, after the pudding was fully cooked, and broiled it a few minutes. I think Julia would´ve approved, both the crunchy top and the bourbon in the sauce. I did, it was just the finishing touch it needed. This is a great brunch dish that will be a crowd pleaser.
I don´t own any of Julia´s books. Shame on me. It´sjust an unexplainable thing considering the amount of cookbooks I own.
We have a huge crowd at the table this Sunday. Checkall of their recipes because they are as awesome as Julia Child herself.
Today´s SundaySupper is being hosted by Samantha from The Little Ferraro Kitchen. Goto her site for information about our 7PM (EST) Twitter Chat.
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