The Brunswick Inn is celebrating the series finale of the PBS show "Downton Abbey" with an evening of period approapriate food. Chef Ali Waks-Adams shares her recipe for Bread Pudding.
RECIPE
• 10 slices soft white or brown bread, cut diagonally –crusts maybe removed according to preference- removed for upstairs, left on for down- there’s no need to waste
• ½ cup dried sour cherries
• ¼ cup Kirsch, brandy or strong black tea
• ¼ tsp freshly grated nutmeg
• ¼ tsp lemon zest
• 2 cups whole milk
• ½ cup heavy cream
• 2 large free range eggs
• ½ cup brown sugar
• 1 tsp vanilla extract
• 2 tbs coarse raw sugar (demerra or other)
Heat the oven 355°F
1. Pour Kirsch over cherries & microwave for 15 seconds—let sit
2. Grease a deep dish pie pan with liberally with 1tbs of butter
3. Butter the bread on one side, then lay- butter side up- in covering the bottom of the pie dish
4. Sprinkle half the cherries (reserving the Kirsch) on the first layer
5. Cover with remaining bread- Butter Side Up! Sprinkle remaining cherries over top.
6. Whisk together eggs, brown sugar & vanilla- whisk it well ‘til they pale, light & airy
7. Add milk, cream, lemon zest, nutmeg & remaining Kirsch
8. Whisk again
9. Carefully pour half the custard mixture over the bread slices—pause for a moment to let it soak in then pour in the remaining—if it looks as though it’s going to over flow—give it a minute, let in soak then continue
10. Gently press the surface down with your hand to help it along- let sit about 30 minutes or even over night
11. Sprinkle the top with the raw sugar right before baking
12. Bake for 40- 45 minutes, until the custard is set
13. Serve warm with cream, whipped, clotted or iced.