Accckk!!! One more week to Thanksgiving! Are you ready? Menu planned, shopping done? House cleaned? So much to do, isn't there? I admit I am slightly obsessive about cleaning daily so I never have much to do in that department. I haven't even bought my turkey yet. Oh well, it all falls into place in time. I like to prep and bake my desserts the day before. Baking has never been my cup of tea in the past. I don't like to follow recipes, and in baking, its all a science, and you must follow a recipe for the most part. I made it my mission a couple of years ago to really practice baking and try and work on some cakes, pies, desserts I can always go to. That is where we get this recipe.
First let me tell you what happened the second or third time I made this. I went to the store, I was making a meal of all my husbands favorite things. I picked up this lovely baguette of crusty bread, got home, ripped it up and let it sit out until I was ready to use it. I prepared my custard, mixed it up, let it sit, baked it and was letting it cool. Dinner came, and went and I told my husband I had made him bread pudding. He took up a huge portion, and I even had some heavy cream to drizzle over the top. He ate the first bite and said, "Chris, did you do something different with this"? I said no, and he continued to eat, with a bit of apprehension, but he ate it. He got to the last bite and said, "OMG, I know what it is, its GARLIC bread". He ate the entire bowl, so he wouldn't hurt my feelings. I didn't even smell the garlic. I have no idea how it happened and I didn't catch it. He retells this story every chance he gets. Poor guy.
My dad has always been a huge bread pudding fan. Although he enjoys his laden with raisins. My husband and son love it too, with no raisins! I don't like it at all, as it just feels like soggy bread, which is enough to make me throw myself off a bridge. Ick. In light of everyone else I know loving it, I decided to perfect it as best I could to my families liking. This recipe can be used all through the holidays, and I am wondering how it would do in a muffin tin, for individual portions for a party or potluck. Bet it would be awesome that way! You know me and my "everyone gets their own" syndrome. I will post my regular recipe, and I will also list how I changed it up for this great egg noggy flavor. I will post the glaze recipe underneath. I don't make the glaze on a regular basis, just for special occasions.
Bread Pudding w/EggNog Spiced Glaze
2 cups granulated sugar
5 large beaten eggs
2 cups milk
3 teaspoons pure vanilla extract
1 tsp cinnamon (optional)
1 1/2 tsp nutmeg (optional)
4 cups cubed Italian bread
1 1/4 cups packed light brown sugar
1/4 cup (1/2 stick) butter, softened
Preheat your oven to 350 degrees and grease a 9x13 pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar and butter.
Pour bread mixture into prepared pan. With a spoon, dot the brown sugar mixture all over the top and bake for 35 to 45 minutes, or until set. Let cool.
EggNog Spiced Glaze
1 1/2 cups powdered sugar
2 tbsp caramel macchiato non dairy creamer (or vanilla, eggnog, milk)
1/2 tsp cinnamon
1 tsp nutmeg
PINCH of ground cloves
1/2 tsp vanilla
Whisk until smooth and use smell serving pitcher or gravy boat to drizzle over the top of your bread pudding!!
Enjoy this Simmerman family favorite!! Blessings for a joyous holiday season to you all!!
PS. If you omit the sauce for the top and the "optional" items in the ingredients, you will have the best plain old bread pudding EVER!
Your "happy holiday" chefwannabe
Chris
