Gingerbread by Jennifer Lindner McGlinn

Author:Jennifer Lindner McGlinn
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2009-06-13T04:00:00+00:00

Burgundian Bread & Butter Pudding

WITH PAIN D’ÉPICES & QUINCE

MAKES ONE 9-INCH LAYER CAKE

2 cups whole milk

1 cup heavy (whipping) cream

3 large eggs

2 large egg yolks

¼ cup granulated sugar

¼ cup packed dark brown sugar

¼ cup honey

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground aniseed

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

1 teaspoon grated orange zest

1 loaf (½ recipe) day-old Pain d’Épices

5 tablespoons unsalted butter at room temperature

⅓ cup quince jelly

Crème Anglaise for drizzling (optional)

Position a rack in the middle of the oven and preheat the oven to 325°F. Butter a 9-by-2-inch square baking pan.

Whisk together the milk, cream, eggs, egg yolks, granulated and brown sugars, honey, ginger, cinnamon, aniseed, nutmeg, salt, and orange zest in a large bowl.

Using a serrated knife, cut the pain d’épices into 16 slices about ¼ to ⅜ jnch thick. (You’ll use about three-quarters of the loaf.) Butter the slices on one side. Spread the jelly on 8 of the slices and press the pieces together to make 8 sandwiches. Cut the sandwiches on the diagonal, creating 16 triangles. Shingle the triangles in 2 rows in the prepared pan, leaning one against the other in a crisscrossed manner. Pour the milk and egg mixture over the top, coating the sandwiches completely and pressing them gently into the custard. Set aside to soak for about 10 minutes.

Cover the pan loosely with buttered aluminum foil, set on a baking sheet, and bake for 25 minutes. Remove the foil and continue baking for about 35 minutes more, or until the custard and bread are puffed and golden brown.

Set the pudding on a wire rack to cool in the pan for about 15 minutes, if serving it warm, or cool completely and serve at room temperature or cold.

Serve the pudding cut into squares and drizzled with Crème Anglaise, if desired.

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