So, after successfully baking TWD Kugelhopf and having two or three slices of it, I was left staring at a whole loaf of Kugelhopf that was almost destined to make it to the trash. Not that I wanted to throw it away, but I just couldn't eat that much Kugelhopf on my own! When I thought all hope was lost for my little friend, a spark of hope glimmered in the distance.
That spark of hope is called bread pudding! That's right! I took my crusty three day old Kugelhopf and turned it into a White Chocolate Pecan Bread Pudding. Since cool dark nights are swallowing the sunshine of my day earlier and earlier, I couldn't think of anything better to cuttle up to than a warm bowl of bread pudding. And kugelhopf is actually a great "bread" to use, it was crusty on the top, but light and custardy throughout the center.
To all of you out there who are battling these tough times, I raise my spoon to you and say Show Them What You're Made Of! Because we are a nation, a species, a world who have overcome many, many tough times. We will make it through this, just as we have before and come out on top, stronger and ready to face a new day!
White Chocolate Pecan Bread Pudding with Cinnamon Syrup
3/4 c whole milk
3/4 c half and half
1/2 c sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Dash of salt
3 eggs beaten
4 1/2 c (1/2 inch) cubes of Dorie Greenspan's Kugelhopf
1/4 c white chocolate chips
1/2 c chopped pecans
Combine milk through eggs in a bowl and whisk together. Place Kugelhopf cubes into 8 inch baking dish coated with cooking spray. Pour milk mixture over Kugelhopf. Press down on bread to absorb the milk mixture. Sprinkle white chocolate chips and pecans over top. Cover with foil and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Place baking dish in a 13x9 pan, add hot water to pan to the depth of 1 inch. Bake, covered, for 20 minutes. Remove foil and bake and additional 10 - 20 minutes, until wooden skewer comes out clean.
1 c water
1 c packed brown sugar
2 tablespoons whipping cream
1/2 teaspoon cinnamon
Combine water and brown sugar in saucepan and bring to boil over high heat, stirring until sugar dissolves. Boil for about 10 minutes, until mixture is reduced to about a cup. Remove from heat, and whisk in the cream and cinnamon. Keep sauce warm and serve over warm bread pudding.