Bread pudding made as a mash up of these two recipes.
It feels like a lot eaten when 10 or 12 bread bags have been emptied but all those last slice or few in the freezer – rye, pumpernickel, multigrain, raisin-walnut, cranberry-lemon, whole wheat and oat loaves. I soaked the torn breads overnight in a mixture of what was on hand, rest of almond milk, rehydrated instant milk and a cup of table cream.
The amount of eggs, sugar and butter vary widely. I added half a bag of currants as well as some almond extract to the pudding and the sauce and a sprinkling of nutmeg.
Mixed in 4 or 5 eggs and about 3/4 brown sugar, 2/3 cup of butter.
Baked at 350 for 45 minutes until firm.
The sauce is beyond decadent. Heart attack in a bowl with insane amounts of dietary evils. I’ll call my version, vice sauce. At every stage, the scent is gorgeous.
1/2 cup (1 stick) unsalted butter
1 cup white sugar
1 egg
1 teaspoon almond extract.
1//4 cup cream de cacao
1 Tbs brown flour
a pour of 18% cream (1/4 cup?)
Beat together first 4. Mix with next things in sauce pan stirring constantly as sugar melts and it bubbles and thickens for 4-5 minutes.
Serve any temperature.
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