Published January 1, 1999.
Real bread pudding should be a lot more than baked custard with a top layer of bread. It should be crisp but soft, simple in flavor and construct, and mostly about bread.
Bread pudding is a bit like baked beans. Both have origins deep in the culinary past, and over time so many styles have emerged that "the real thing" is difficult to uncover.
We wanted to develop a recipe for a bread pudding that showed real contrast between the crust and the filling in both texture and flavor. And the consistency of the pudding should sit halfway between a custard and a sauce.
Start with good-quality American sandwich bread, cut into cubes, and skip the toasting step. Flavor the custard with bourbon, vanilla, and nutmeg. Soak most of the bread in the custard mixture for 20 minutes; place the unsoaked bread atop the soaked bread and custard in the pan for a crispy top layer. Brush top with melted butter and sprinkle with cinnamon sugar. Serve warm with whipped cream.
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