We know how special this Mother's Day is going to be as many of us begin to embrace each other once again. Michael Recchiuti developed this new recipe for Bread Pudding just for Mom, so you can server her a treat just as special as she is!
Yields: 6-8 Ramekins Time: About 2 Hours
1 cup (200g) White Sugar
.5oz (15g) Brandy or Cognac
1 cup (220g) Milk
2/3 cup (150g) Heavy Cream
½ Bean Vanilla Bean
4 (200g) Whole Eggs
2 (30g) Egg Yolks
½ cup (100g) Dark Brown Sugar
Dash of Salt
¼ tsp (.2g) Nutmeg
Dash of Cinnamon
5oz. (125g) Bread Cubed, toasted
3 Tsp (15g) Unsalted Butter
6 to 8 6oz Ramekins
Heat oven to 350F (preheat oven to 400F, then turn down to 350F after placing Bread pudding in oven).
Butter 6 to 8 6oz ceramic ramekins with softened butter using a brush.
Place 200g sugar in heavy bottomed saucepan over high heat, stirring to distribute heat evenly to reach a deep amber color.
When sugar has reached desired color, remove from heat, and carefully add Brandy or Cognac.
Pour a thin layer of the burnt sugar syrup into the bottom of each buttered Ramekin. Allow to set and cool before adding custard mixture.
Scald Milk, Cream, and Vanilla bean, allow to steep for 20-30 minutes.
In a stainless mixing bowl, combine remaining ingredients (Whole Eggs, Egg Yolks, Dark Brown Sugar, Salt, Nutmeg, Cinnamon.) Set aside.
Place bread into ramekins, set aside.
Using a fine mesh strainer, strain the steeped cream into the ingredients in your mixing bowl to create your custard. Whisk together to incorporate.
Pour Custard over ramekins filled with bread, allow to steep for 30 mins.
After 30 minutes, place ramekins on a sheet tray filed with water, into the pre-heated oven. Turn down heat to 350 degrees.
Bake for 35 - 40 minutes and then test custard using a thermometer until it reaches 185F or 85C.
Once temperature has been reached, carefully remove tray from oven and place ramekins on a wire rack to cool.