Recipe courtesy of Robert Irvine

"The Proof is in the Pudding" Bread Pudding with Vanilla Ice Cream

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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Ingredients

8 slices brioche bread or cinnamon bread

4 tablespoons butter, melted

1/2 cup golden raisins

1/4 cup white chocolate chips

1/2 cup raspberries

4 eggs, beaten

1 cup whole milk

1 cup condensed milk

1/2 cup sugar

1 teaspoon vanilla extract

4 teaspoons 151 "proof" rum

Vanilla ice cream

Directions

  1. Preheat the oven to 350 degrees F.
  2. Slice bread into small cubes, add to a medium bowl and toss with the melted butter. Add the raisins, chocolate chips and raspberries and stir to distribute.
  3. In a medium bowl combine the eggs, whole milk, condensed milk, sugar and vanilla together until well mixed. Pour over the bread mixture and press down gently to help the bread absorb the egg mixture.
  4. Transfer the bread mixture into a large oven proof dish and bake in the preheated oven for about 45 minutes or until the top springs back when touched. Remove from the oven and lightly sprinkle with the rum. Carefully ignite with kitchen lighter or a long kitchen match. Serve in individual bowls with a scoop of vanilla ice cream on top.

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