{"id":458,"date":"2011-09-11T22:05:35","date_gmt":"2011-09-12T05:05:35","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=458"},"modified":"2018-02-21T22:16:22","modified_gmt":"2018-02-21T22:16:22","slug":"bread-and-butter-pudding","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/bread-and-butter-pudding\/","title":{"rendered":"Bread and Butter Pudding"},"content":{"rendered":"<p>Episode 105: <a href=\"http:\/\/blogs.kqed.org\/essentialpepin\/?p=160\">Fine Finishes<\/a><br \/>\nRecipe: <strong>Bread and Butter Pudding<\/strong><\/p>\n<p>One of my favorite desserts, especially during the Christmas holidays, this British pudding is flavored with candied lemon peel. Buttered browned baguette slices are covered with a rich custard, topped with almonds, and baked in a gratin dish. The pudding is best served cool (but not ice-cold) or at room temperature.<\/p>\n<p>Serve with whipped cream or cr\u00e8me anglaise for a richer effect.<\/p>\n<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/bread-and-butter-pudding1000.jpg\" rel=\"lightbox\" title=\"Bread and Butter Pudding\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/bread-and-butter-pudding1000.jpg\" alt=\"Bread and Butter Pudding\" title=\"Bread and Butter Pudding\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-463\" \/><\/a><\/p>\n<p><strong>Serves 4 to 6<\/strong><\/p>\n<p>8 strips lemon rind, removed with a vegetable peeler<br \/>\n1\/3 cup granulated sugar<br \/>\n1\/2 cup water<br \/>\n2 cups milk<br \/>\n10 thin (3\/8-inch-thick) slices baguette, preferably 1 or 2 days old<br \/>\n2 tablespoons unsalted butter<br \/>\n1\/3 cup golden raisins<br \/>\n2 large eggs<br \/>\n2 large egg yolks<br \/>\n1 teaspoon pure vanilla extract<br \/>\n1\/3 cup heavy cream<br \/>\n3 tablespoons sliced almonds<br \/>\n1 teaspoon confectioners\u2019 sugar<br \/>\nWhipped cream or cr\u00e8me anglaise, for serving (optional)<\/p>\n<p>Stack the lemon rind strips and cut them into thin julienne strips. (You should have about \u00bc cup.) Put the strips in a saucepan with 2 cups water and bring to a boil. Boil for 10 seconds, drain in a strainer, and rinse the saucepan and the julienne strips under cool running water. <\/p>\n<p>Return the julienne strips to the saucepan, add the sugar and the \u00bd cup water, and bring to a boil. Boil for 7 to 8 minutes, until the sugar cooks down to a syrup. Remove the pan from the heat and add 1 cup of the milk. Mix well to dilute the syrup, and set aside.<\/p>\n<p>Arrange the bread slices in one layer on a cookie sheet and bake for 8 to 10 minutes, until nicely browned. Remove from the oven and let cool to lukewarm. (Do not turn the oven off.) <\/p>\n<p>Spread the butter generously on one side of each slice of bread. Arrange the slices buttered side down in one layer in a 5-cup gratin dish. Sprinkle the raisins on top.<\/p>\n<p>Beat the eggs and egg yolks in a bowl with a fork or whisk until well mixed and smooth. Add the vanilla, cream, the remaining cup of milk, and the milk-lemon rind mixture, stir well, and pour over the bread. Let sit for 15 minutes to allow the bread to soak up some of the liquid.<\/p>\n<p>Preheat the oven to 375 degrees.<\/p>\n<p>Place the gratin dish on a cookie sheet and sprinkle the almonds on top. Bake for 35 minutes, or until set. Place under a hot broiler for 2 minutes to brown the top if necessary. Let cool to room temperature, and sprinkle with the confectioners\u2019 sugar.<\/p>\n<p>Serve the pudding plain, or garnish it with whipped cream or cr\u00e8me anglaise. <\/p>\n<p><em>Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of my favorite desserts, especially during the Christmas holidays, this British pudding is flavored with candied lemon peel. <\/p>\n","protected":false},"author":11096,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,3],"tags":[75],"coauthors":[],"class_list":["post-458","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipes","tag-bread-and-butter-pudding"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bread and Butter Pudding | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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