Sunday, July 14, 2013

Jalapeno Jelly Glazed Bread Pudding

Jalapeno Jelly Glazed Bread Pudding

Bread pudding is a special dish in my house. One bite of a warm bread pudding and I'm taken back to family gatherings and my brother drinking all of the brandy before it made it into the bowl. It captures the creaminess of a custard and the fluffiness of a soufflé, yet it is so easy to make. I love both savory and sweet varieties, but to please any bread pudding aficionado, you have to use extra special ingredients. I have been infusing my favorite bourbon with vanilla bean for months. I glazed the golden top with jalapeno jelly and garnished a warm serving with creme fraiche. This heavenly concoction is boozy and slightly spicy.  

2 Slow Dough baguettes, crust removed and sliced 1/4 in
Lucky Layla Butter, room temp
3 1/2 cups milk
1/2 cup sugar
5 eggs
1/4 cup vanilla bean infused bourbon
1/2 teaspoon fresh grated nutmeg
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins
1 jar American Spoon Jalapeno Pepper Jelly
Bellwether Farms Créme Fraîche

Preheat oven to 350. Pour milk into a pot over medium-high heat, add sugar and bring to a boil. Beat eggs and bourbon together. Whisk in a little of the milk mixture at a time until mixed. Remove crust from baguettes and slice. Prepare a 9 in casserole dish with butter. Layer half the bread pieces in the dish and pour half the egg/milk mixture over it. Mash bread with your hands to pat down into a layer. Mix raisins with nutmeg, cinnamon, brown sugar, a splash of the egg/milk mixture and 1/4 cup of the jalapeno jelly. Spoon raisin mixture over the first bread layer. Layer remaining bread slices on top of raisins and pour the remaining egg/milk mixture on top, pat down. Bake 25 minutes. Remove from oven and immediately glaze with jalapeno jelly. 

Yields 9 - 10 servings 

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