This recipe came from a “chef-friend of a friend,” says Alex Beram of Charlestown, who suggests finishing the rich dish witha dollop of whipped cream or a drizzle of maple syrup.
|Butter (for the dish)|
|1||baguette, cut into ½-inch cubes|
|¼||teaspoon ground cinnamon|
|¼||teaspoon ground nutmeg|
|1½||cups heavy cream|
|¼||cup Kahlua or Baileys Irish Cream|
|1||teaspoon vanilla extract|
1. Set the oven at 375 degrees. Butter a 9-inch-square baking dish. Have on hand a rimmed baking sheet.
2. Lay the baguette cubes on the baking sheet and toast for 8 minutes or until firm but not golden.
3. In a large bowl, whisk the eggs, cinnamon, and nutmeg.
4. In a saucepan, combine the cream, sugar, Kahlua or Baileys, and vanilla. When bubbles appear at the edges, slowly pour a ladleful of the hot cream mixture into the egg mixture, whisking constantly so the eggs do not cook. Continue slowly whisking in the cream mixture until fully incorporated.
5. Place the bread in the baking dish. Pour the cream mixture on top. With your hands, press the bread gently so the cream soaks it. Cover and refrigerate for at least 2 hours or for up to 2 days.
6. Set the oven at 350 degrees. Let the pudding sit out for 30 minutes.
7. Bake for 45 to 50 minutes or until golden brown and puffed.
Adapted from Alex Beram