Microwaved Bread Pudding
serves 4
There is nothing homelier nor better than a bread pudding. If you have stale bread -- which is how this dessert originated, as did French toast -- use it.
This recipe is part of the Barbara Kafka Dessert Anthology.
1/4 cup raisins
1/2 cup warm water or bourbon
3 cups 1/2-inch cubes white bread, crusts trimmed
4 tablespoons unsalted butter
2 tablespoons granulated sugar
3 egg yolks
1 cup heavy cream
2 teaspoons vanilla extract
prep: 15 minutes
total: 30 minutes
9 1/2x7x2-inch oval baking dish
2-cup measuring cup
microwave oven
plate
1. Soak raisins in water or bourbon for 10 minutes.
2. Place bread in baking dish and cook, uncovered, in microwave at 100% for 4 minutes, stirring once. Remove from oven and reserve.
3. Drain raisins and reserve.
4. Heat butter in a 2-cup measuring cup, uncovered, at 100% for 2 minutes. Remove from oven. Drizzle half of the melted butter over bread and stir to coat.
5. Whisk together sugar, egg yolks, cream and vanilla. Whisk in remaining butter and stir in raisins. Pour mixture over bread and cook, uncovered, at 100% for 3 minutes.
6. Remove from oven. Cover dish with a plate and let stand for 5 minutes. Serve warm.
