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Raisin Bread Pudding with Custard Sauce
by
Penny Wantuck Eisenberg
Calificación: 4.0
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.%20%20We%20like%20our%20bread%20pudding%20firm,%20so%20I%20don't%20bake%20it%20in%20a%20waterbath,%20and%20we%20let%20it%20rest%20in%20the%20refrigerator%20for%20a%20day,%20and%20then%20reheat%20it%20in%20the%20microwave.%20%20%20But%20if%20you%20like%20it%20soft,%20by%20all%20means%20bake%20it%20in%20a%20waterbath%20and/or%20eat%20it%20when%20it%20comes%20out%20of%20the%20oven%20and%20has%20cooled%20for%2030-60%20mnutes.%20%20This%20is%20just%20one%20of%20the%20great%20things%20about%20baking%20it%20yourself%20-%20you%20can%20tailor%20it%20so%20that%20it%20is%20perfect%20for%20you!%3C/p%3E%3Cp%3EFor%20the%20pudding:%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20325%20degrees%20F.,%20with%20a%20rack%20in%20the%20lower%20third%20of%20the%20oven.%20%20Leave%20the%20sliced%20bread%20out,%20on%20cookie%20sheets%20for%208%20hours,%20or%20place%20the%20bread%20on%20a%20cookie%20sheet,%20and%20lightly%20toast%20it%20in%20the%20oven%20for%205%20minutes%20(it%20should%20not%20brown,%20but%20should%20become%20somewhat%20dry).%20Remove,%20and%20let%20cool.%3C/p%3E%3Cp%3EPlace%20the%20bread%20squares%20in%20a%202-quart%20baking%20dish%20(I%20like%20an%208x8-inch%20square,%20baking%20pan).%20Sprinkle%20the%20raisins%20over%20the%20bread%20(the%20bread%20should%20fill%20the%20pan,%20more%20than%20pictured%20below)%3C/p%3E%3Cp%3EIn%20a%20medium%20bowl,%20lightly%20whisk%20together%20the%20eggs,%20sugar,%20vanilla,%20cinnamon%20and%20milk.%20Pour%20%20the%20milk%20mixture%20over%20the%20bread.%20Press%20down%20on%20the%20bread%20with%20the%20back%20of%20a%20spoon.%20Submerge%20any%20raisins%20that%20are%20at%20the%20top,%20as%20they%20will%20over-bake%20if%20exposed.%20Let%20the%20bread%20soak%20in%20the%20milk%20for%2015%20minutes,%20pressing%20occasionally%20with%20the%20back%20of%20the%20spoon.%20All%20of%20the%20bread%20should%20be%20moistened%20and%20the%20bread%20should%20not%20soak%20up%20all%20of%20the%20milk%20mixture.%20%20If%20necessary,%20add%20more%20milk%20(this%20will%20vary%20depending%20on%20the%20type%20of%20bread%20used,%20and%20how%20soft%20you%20want%20the%20finished%20pudding%20to%20be).%3C/p%3E%3Cp%3EBake%20the%20pudding%20for%2055-65%20minutes,%20or%20until%20puffed%20and%20set.%20The%20pudding%20will%20have%20risen%20high%20out%20of%20%20the%20pan,%20but%20will%20settle%20back%20down%20as%20it%20cools.%3C/p%3E%3Cp%3ERemove%20it%20to%20a%20rack%20and%20let%20cool%20for%20at%20least%201%20hour.%20If%20you%20prefer%20a%20firmer%20pudding,%20refrigerate%20it%20until%20near%20serving%20time,%20and%20then%20microwave%20the%20pudding%20just%20until%20barely%20warm.%20If%20a%20softer%20pudding%20is%20desired,%20it%20can%20be%20served%20after%20it%20has%20baked,%20and%20cooled%20to%20warm.%20Bread%20pudding%20can%20be%20made%202%20days%20ahead.%20Keep%20refrigerated,%20and%20before%20serving,%20microwave%20until%20warmed%20through.%3C/p%3E%3Cp%3ECustard%20Sauce%3C/p%3E%3Cp%3E4%20large%20egg%20yolks%3C/p%3E%3Cp%3E1/4%20cup%20powdered%20sugar%3C/p%3E%3Cp%3E1/4%20teaspoon%20cornstarch%3C/p%3E%3Cp%3E1%20cup%20half%20&%20half,%20or%201/2%20cup%20half%20&%20half%20and%201/2%20cup%20whole%20milk%3C/p%3E%3Cp%3E1/2%20vanilla%20bean,%20split%20in%20half%20lengthwise%3C/p%3E%3Cp%3E1%20tablespoon%20rum%20or%20other%20liqueur,%20optional%3C/p%3E%3Cp%3EMost%20custard%20sauces%20do%20not%20have%20powdered%20sugar%20and%20cornstarch%20in%20them.%20When%20made%20without%20any%20thickener,%20the%20custard%20can%20over%20heat%20very%20quickly%20and%20then%20you%20have%20little%20bits%20of%20scrambled%20egg%20in%20your%20custard%20-%20not%20very%20appealing!%20Adding%20this%20tiny%20bit%20of%20starch%20gives%20you%20a%20%20bit%20of%20wiggle%20room,%20so%20that%20you'll%20have%20more%20success%20in%20making%20the%20sauce.%20%20Fresh%20vanilla%20beans%20are%20soft%20and%20can%20be%20split%20with%20a%20knife%20or%20scissors.%20%20If%20yours%20are%20hard%20you%20can%20add%20it%20to%20the%20hot%20liquid%20and%20let%20it%20soften%20before%20cutting%20it.%20%20Some%20people%20reuse%20the%20pods,%20but%20I%20don't%20think%20that's%20such%20a%20great%20idea%20unless%20the%20vanilla%20pod%20is%20being%20soaked%20in%20just%20plain%20water.%3C/p%3E%3Cp%3EIn%20a%20medium-sized%20bowl,%20whisk%20together%20the%20eggs,%20powdered%20sugar%20and%20constarch.%20%20Set%20aside.%3C/p%3E%3Cp%3EPlace%20the%20half%20&%20half%20and%20vanilla%20bean%20in%20a%20medium%20pot.%20Add%20the%20rum%20now,%20if%20you%20want%20to%20burn%20off%20some%20of%20the%20alchol.%20Alternatively,%20it%20can%20be%20added%20when%20the%20cream%20mixture%20is%20removed%20from%20the%20heat.%20Place%20the%20cream%20mixture%20over%20medium%20heat,%20and%20bring%20it%20to%20a%20simmer.%20Drop%20by%20drop,%20whisk%20some%20of%20the%20cream%20mixture%20into%20the%20egg%20yolk%20mixture.%20As%20the%20eggs%20warm%20up,%20the%20cream%20mixture%20can%20be%20added%20faster%20and%20faster.%20Transfer%20everything%20back%20into%20the%20pot.%20Cook%20this%20on%20medium%20heat,%20until%20bub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