Bread pudding is an easy, delicious way to use up dry or stale bread. This version from chef Ruben Rosales, served with creme anglaise, makes a warm dessert to ease the chill of a winters night.
By PETE DULIN
Special to the Star
Preheat oven to 300 degrees.
Heat 1/2 cup raisins and 1/4 cup spiced rum to a boil in a saucepan on the stove. Remove from heat and set aside at room temperature to soften raisins. Cut 1/2 pound sourdough bread into 1-inch cubes. Combine cubes with 1 cup each whole milk and heavy cream in a bowl. Store at room temperature for 30 minutes.
In a large bowl, whisk together 5 eggs, 3/4 cup sugar, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt and 8 tablespoons (1 stick) melted butter. Add soaked sourdough bread, milk, cream, raisins and rum. Mix ingredients.
Split evenly into 4 small (or 1 large) baking dishes. Place baking dishes in cake pan or casserole dish and fill pan with water. Bake for 40 minutes until set. Serve with creme anglaise or dessert sauce of choice.
J. Gilberts Wood-Fired Steaks and Seafood is at 8901 Metcalf Ave. in Overland Park, JGilberts.com, 913-642-8070.