7 cups day-old French bread
1 cup granulated sugar
3 whole eggs
4 egg yolks
2 cups half and half
1 cup whipping cream
1 Tb. Meyers Dark Rum
1 teaspoon vanilla extract
1 cup dried cranberries

Tear the bread into 1” pieces and place in an 9” square baking pan or low cassarole dish. Sprinkle the crannies over the top.

In a mixing bowl, whisk together the eggs, yolks and sugar until well blended.

Add the half and half, cream, rum and vanilla and mix well.

Pour the custard over the bread. With the back of a spoon, press the bread pieces down into the custard until all the bread is wet. (I take an extra minute or two to make sure that the bread crusts are turned down into the custard to ensure that they get well soaked.)

Cover the pan with plastic wrap.

Cover the plastic wrap with aluminum foil and seal well.

Place the pan of bread pudding into a larger pan filled with enough water to come halfway up the pudding pan.

Bake at 350 degree for 45 minutes, or until the top of the pudding has risen slightly.
Remove from the oven and allow to cool to room temperature in the water bath.
Refrigerate.

To serve scoop into individual dishes, top with Rum Crème Anglaise (recipe follows), whipped cream and sprinkle with cinnamon and dried cranberries.

Tony and I have a running battle about the best way to eat this bread pudding—he loves his warm right out of the oven. I love mine chilled. I guess we’ll have to leave it to you to decide which YOU like best!


Rum Crème Anglaise:

2 cups half and half
3 egg yolks
1 cup granulated sugar
1 tablespoon Myers Rum (or more, to taste!)
1 teaspoon vanilla extract

Place the half and half in a saucepan and bring to just below boiling.

While the half and half is heating, whisk the egg yolks and sugar just to blend.

Pour the hot half and half into the yolks in a slow, slow stream, whisking continuously.

Return to the saucepan and stir constantly over medium heat.

At about 160 degrees the crème anglaise will begin to thicken.

Remove from heat, pour the crème anglaise into a bowl and place the bowl into the refrigerator (or into an ice bath) to cool.

Makes 2 cups.

Serves 6-8

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