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1 1-pound brioche or egg bread loaf, crusts trimmed and reserved, bread cut
into 1/2-inch cubes
8 large eggs
2 cups whipping cream or half and half
2 cups whole milk or 2% milk
1 1/2 to 2 cups sugar
1/4 cup Frangelico (hazelnut liqueur) or amaretto
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
May add caramel sauce.
For caramel sauce
2 cups sugar
1/2 cup water
1 1/4 cups whipping cream
3/4 teaspoon vanilla extract
Combine sugar and 1/2 cup water in heavy medium saucepan. Stir over medium-low
heat until sugar dissolves. Increase heat to medium-high; boil without stirring
until syrup is deep amber color, occasionally brushing down sides of pan with
wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually
add cream (mixture will bubble vigorously). Stir over low heat until any caramel
bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand
until cool but still pourable, about 1 hour.
Substitute pannetoni or croissants if desired.
Serves 8 to 10.
Bon Appétit
February 1999
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