Bread Pudding with Glazed Top

Le Ruth's (Chef Leruth)

½ stick butter, softened
1 qt. (4 cups) hot milk
4 large eggs
2 cups sugar
2 Tbs. flour
½ cup light corn syrup
½ cup raisins
½ cup crushed pineapple
½ loaf stale French bread cut into 1 inch thick slices
1 Tbs. Ronald Reginald's Melipone^® Mexican Vanilla

Topping:
½ stick butter
1/3 cup sugar
½ cup whipping cream or sour cream

Preheat oven to 375º F.

Spread soft butter over 12-inch round baking pan. Mix eggs, sugar, syrup, Melipone^® Mexican Vanilla, and hot milk. Stir in raisins and pineapple. Add bread and allow bread to soak well about 20 minutes, then pour into pan. Bake until pudding is almost firm. Remove from oven and cool for 10 minutes. Increase oven temperature to 425º F. Carefully pour liquid whipping cream over top (no substitutes!) then sprinkle with ½ cup sugar and pieces of butter. Return to oven and bake 10 to 15 minutes to allow cream to set.

Use leftover pudding to make a Bread Pudding Soufflé.

Bread Pudding Souffle

7 yolks
½ cup sugar
7 whites
3 cups softened bread pudding (leftover)
2 tsp. Ronald Reginald's Melipone^® Mexican Vanilla

Whip yolks and sugar to a "ribbon" consistency and fold into leftover bread pudding. Whip whites to a firm peak and carefully fold into yolk-pudding mixture. Butter and sugar a 1 ½ quart soufflé mould and bake at 365º for 25 minutes. Dust top with powdered sugar.

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