Holland America Line’s bread pudding is a guest favorite on board, and there’s no better way to celebrate National Bread Pudding Day than by sharing our recipe! This makes a perfect dish any time of year, but if you live in a chillier part of the world right now, just imagine cozying up under a blanket by the fire enjoying a warm bowl of our bread pudding. Serves 12
INGREDIENTS:
- 4 cups heavy cream
- 2 tablespoons melted butter for custard
- 1⁄2 cup granulated sugar
- 1⁄2 vanilla bean or 1 teaspoon vanilla extract
- 4 whole eggs
- 8 ounces brioche, croissants or white bread, cubed
- 1 cup blue berries or 1⁄2 cup raisins or cranberries
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg (optional)
EQUIPMENT:
- Butter for the mold or pan
- Silicone cupcake baking mold or ramekins 9×13 inch glass baking dish
INSTRUCTIONS:
- Cube bread in 1⁄2 inch cubes
- Butter silicone mold, ramekin or 9×13 pan
- Place on a baking sheet
- Mix bread with blueberries
- Fill each individuals mold or pan
- Whisk eggs together and add cream, butter, sugar and vanilla bean
- Add spices
- Fill each mold with cream mixture (You will have some left over)
- Allow bread to sit for an hour
- Fill each mold with remaining cream mixture
- Bake in a 325 degree oven for 45 minutes until set
Serve with berry compote or crème Anglaise
BERRY COMPOTE:
- 2 ounces marionberries
- 2 ounces blueberries
- 2 ounces raspberries
- 2 ounces wild strawberries
- 4 ounces sugar
- lemon juice & zest 1/8 teaspoons salt
INSTRUCTIONS:
Wash berries and combine with sugar, lemon juice & lemon zest in a 4-quart sauce pan. Warm the berries over medium heat until bubbly. Remove from heat and cool. Store in an airtight container for up to two weeks.
