Cold weather and the art of Comfort Food
Well. It's clearly fall here in Portland again, which means that it's chilly, grey, damp, and a little raw at times. This, I know, is just the beginning of the Season. But it gives me a good excuse to start perfecting recipes to keep me and mine warm, safe, and happy for the next, oh, I don't know... 9 months, until Spring. I made this bread pudding today and it's delish.
Bread Pudding for Wintry Days
1 large loaf Challah or Brioche, cut into 1 inch or so cubes. I used a turban Challah from New Seasons. Prolly a 1.5-2 pound loaf. It should be about 12 cups of cubes.
4 large eggs
1 large egg yolks
3/4 cup + 2 Tablespoons sugar
5 cups whole milk or half and half
1 Tablespoon vanilla extract
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 1/2 Tablespoon melted butter, unsalted
Preheat oven to 325.
Butter or oil a 9x13" pan. Put 10 cups of the bread in the pan, reserving 2 cups of the cubes.
Whisk together the eggs, egg yolk, 3/4 cups of the sugar, milk, vanilla, nutmeg, salt together in a large bowl. Pour over the bread cubes and press down to submerge them. Cover the pan with a piece of plastic wrap, and allow to sit for 20 minutes. Meanwhile, toss the remaining bread cubes with 2 tablespoons sugar, the cinnamon, and melted butter. Scatter this mixture over the mixture in the pan and press down lightly. Bake for 45-55 minutes, or until the top is golden brown, the edges are set, and the center is barely jiggly. It's gonna look puffy but it will deflate fairly quickly. Let it sit for 40 minutes or so and then devour a giant piece with Ben and Jerry's Vanilla Ice Cream. Or whipped cream, or a bourbon creme anglaise and caramel sauce, or sauteed Granny Smith apples, or or or... Wash down with a tumbler of red wine, smoke a cigarette, and settle in for the Law and Order: SVU marathon on cable. Just a suggestion.
