- 1 ½ cups brown sugar
- 1 ¼ cups heavy cream
- ⅓ cup milk
- 1 tbsp. vanilla
- 4 eggs
- 1 loaf white bread, cut into cubes
- 1 lb. blueberries, frozen
- ½ lb. rhubarb, ½ inch pieces, frozen
- 1 tsp. cinnamon
- ½ tsp. allspice
- 2 tsp. fresh ginger
- ½ whole lemon, juiced
In a medium mixing bowl, mix frozen fruit with lemon juice and ginger.
In large bowl, mix together brown sugar, cream, milk, vanilla, eggs, cinnamon and allspice.
Fold in bread. After all liquid is absorbed, fold in frozen fruit.
Put in greased baking pan that can fi t into a water bath. Sprinkle topping over pudding. Bake for 90 minutes at 350 F, test with a knife until it comes out clean, bake up to 30 minutes longer as needed.
- ¾ cups flour
- ¾ cups brown sugar
- ½ cup butter, melted
Mix together melted butter, flour and brown sugar. It will be slightly doughy. Squeeze between fingers to sprinkle on
pudding. Do not press down.
TIPS FOR OVEN WATER BATH
You will need two pans: the the one holding the recipe and another larger one. The larger pan should be about 2 to 3 inches wider on all sides than the recipe’s pan and at least as high.
Slowly fi ll the outer pan with water until it reaches about halfway up the sides of the filled pan. (If you don’t have an outer pan big enough to hold the inner pan, use a disposable foil roasting pan.)
Make sure to leave at least 1 inch around the bread pudding pan so hot water can circulate.