Prep 10 mins
Cook 1 hr
This is "too good" for kids! If the idea of prunes in a Christmas dessert give you the willies, substitute raisins, figs, dried cranberries or cherries (not all at once, but hey--that might be good!). Works for breakfast, too, for overnight guests during the holidays.
- 1⁄2 cup pitted prune, coarsely diced
- 3⁄4 cup Southern Comfort
- 2 tablespoons butter, melted, divided
- 2 cups French bread, cubed
- 1 cup milk
- 1 cup whipping cream
- 2 teaspoons vanilla extract
- 2 whole eggs
- 2 egg yolks
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
- Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
- In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
- In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
- Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
- Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
- Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
- If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
- Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Lovely - really lovely! I had to substitute the Southern Comfort for Brandy, as my parents did not have any; but the idea was the same - drunken prunes! We made this with unsliced white bread and loved the vanilla undertones to this bread and butter pudding. We all felt that 1/2 teaspoon was too much salt, so I used a pinch - just to enhance the flavour. Made for beverge tag - many thanks for a super recipe Debber! FT:-)