Bread Pudding with cinnamon-pecan syrup

By á-47

Ingredients

• 1 cup water
• 1 cup sugar
• 1 cup brown sugar
• 1 tea. finely shredded lemon peel
• 4 sticks cinnamon
• 2 whole cloves
• 1/3 cup raisins
• 1/2 cup pecans
• vegetable oil
• 4 egg whites
• 2 egg yolks
• 1 1/2 cups milk
• 2 Tbsp. sugar
• 2 Tbsp. dark rum
• 1 tea. vanilla
• 1 8 oz. baguette, cut into 1/2" thick slices
• Dulce de leche or vanilla ice cream, optional

Details

Servings 8

Preparation

Step 1

For cinnamon-pecan syrup, in a medium saucepan combine water, 1 cup sugar, brown sugar, lemon peel, cinnamon, and cloves. Over high heat bring mixture to boiling; reduce heat to medium and simmer, uncovered, until sugars are dissolved and mixture thickens and is syrupy (like pancake syrup), stirring frequently. Cool 15 minutes. Strain to remove cinnamon and cloves. Stir in raisins and nuts; set aside (mixture will continue to thicken).

Meanwhile, heat 1/2 inch of oil in heavy large skillet until hot (350 degrees).

In a large bowl beat egg whites with a electric mixer on medium-high speed until stiff but not dry. In another bowl whisk yolks until light and frothy, about 1 minute. Gently fold egg yolks into the whites.

In a large bowl combine milk, 2 Tbsp. sugar, rum, and vanilla; stir to dissolve sugar. Dip 1 bread slice into milk mixture, turning to coat all sides and shaking gently over bowl to remove excess liquid. Dip the bread slice into the egg mixture to coat well; transfer to the hot skillet. Fry bread for 1 minute per side until lightly browned. Transfer fried bread to paper towels. Repeat each step with remaining bread and coatings, cooking two to three slices at a time and reheating oil between batches.

Preheat oven to 350 degrees. Line the bottom of a 2 qt. rectangular baking dish with half of the bread slices. Spoon half of the syrup over bread. Repeat with remaining slices and syrup. Bake for 25-30 minutes or until syrup bubbles and begins to caramelize. Cool for 15 minutes before serving.

If desired, serve with ice cream.