Ingredients
Method
Bread Pudding
- Heat oven to 350F. Butter a small casserole dish (about 6x10-inches).
- Place two bread slices on a baking sheet. Cut remaining bread slices into ¾-1-inch cubes and place bread cubes in a single layer alongside bread slices. Bake for 5 minutes or until just toasted.
- Arrange bread slices in the bottom of the prepared baking dish in a single layer. Scatter the toasted bread cubes and apricots or golden raisins over the top.
- In a small saucepan, over medium heat, whisk milk, butter, crystallized ginger, and dried spices just until butter melts. Remove from heat. Set aside to cool for 5 minutes.
- In a large bowl, using a whisk, blend eggs, sugar and vanilla until blended. Slowly whisk the hot milk mixture into the egg mixture until well combined. Pour liquid evenly over bread and dried fruit pressing down on bread to submerge and moisten completely. Let stand for 5 minutes at room temperature.
- Cover with aluminum foil. Place the bread pudding in the center of a larger pan and transfer to the oven. Carefully pour enough hot water into the outer baking pan to halfway up sides of the bread pudding pan creating a water bath.
- Bake for 30 minutes. Remove foil and continue baking for 15 to 30 minutes more or until bread pudding is set and the top of the bread pudding is golden brown and a bit crispy.
- Slice and serve warm pudding on a puddle of White Chocolate Milk Sauce.
White Chocolate Milk Sauce
- Combine all ingredients in a microwave safe bowl. Microwave on HIGH for 45 seconds. Stir mixture until smooth. Cool to slightly thicken.
Notes
To make decorative garnish, flatten the dried apricots and cut with small sharp cookie cutters.
Bread pudding can be made a few days in advance. Rewarm in a 350F. oven.
How to freeze bread pudding? Wrap tightly in 2 layers of plastic wrap and the a layer of aluminum foil. Can be stored in the freezer for up to 3 months.
Dust with powdered sugar just before serving, if desired.
