English Bread Pudding

We usually serve this recipe warm from the oven, but we've found from snacking on leftovers that it is also wonderful cold and a few days old. Depending upon the bread you choose, it can become a portable snack as it will firm up quickly after it has been cooked. We like to use a day-old loaf of the Cafe Beaujolais Country Sourdough when we serve this recipe! From "Mendocino Mornings: A Collection of Breakfast Delights from the Joshua Grindle Inn".

Ingredients:

• 1/2 loaf day old sourdough bread round
• 3/4 cup raisins
• 1 dozen oz cream cheese
• 6 eggs
• 1/2 cup sugar
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1/2 cup half and half
• 1/2 cup milk
• 1/4 cup sliced, toasted almonds
• cinnamon and sugar mixed together
• maple syrup

Steps:

1. Oil a 9x13 inch baking dish. Cut the bread into small cubes and arrange = of the cubes over the bottom of the pan. Sprinkle with = of the raisins.
2. Beat together 1 egg, the cream cheese, sugar, nutmeg, vanilla and rum extract and spread over the cubes in the pan. Top with remaining bread cubes and raisins. Beat remaining 5 eggs with the half and half and milk.
3. Pour over the bread, top with almonds, cinnamon and sugar. Cover with foil and let stand in refrigerator for at least 24 hours.
4. Preheat oven to 325 degrees.
5. Bake covered for 45 minutes, then remove foil and bake for an additional 30 minutes until custard is set in the Middle.

Contact Information

Joshua Grindle Inn
44800 Little Lake Rd
PO Box 647
Mendocino, CA 95460
USA

Phone:	+1-707-937-4143
Toll-free:	+1-800-GRI-NDLE

Innkeeper(s)
Cindy & Charles Reinhart

Rates:
$189 - $359

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