Tuesday, March 1, 2011

Rumtopf Bread Pudding

Let me first apologize...I forgot to take a picture of the bread pudding...we were too busy eating!
We took it for a gathering with friends Sunday night.It turned out pretty darned great and was made even better by the addition of some Yahara Bay Cocoa Liqueur with Ice Cream whipped up by our host Kris.  Here's the recipe...if you don't have rumtopf, you can add any drunken fruit you have on hand, or just fruit in syrup if you don't want the alcohol.  The rumtopf was an experiment I tried last year after hearing about it on a food podcast.  What you do is get a large crock, some good rum, sugar and then all season long as different fruits come into season you add 1 lb of fresh fruit with 1 cup sugar and rum to cover.  You stop adding fruit in the fall and allow it to mellow until the holidays, when you serve it on top of ice cream or make it into other desserts like this one.  I got carried away and still have a large crock of rumtopf on hand.  It won't go bad though...it's well pickled with the rum.  The traditional way to make it as they do in Germany is with only red fruits.  I like all fruit, so I used other colors too.
1 loaf day-old bread, cut into 1-inch cubes
2 cups rumtopf with liquid
4 large eggs, beaten
1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
2 tsp vanilla extract
1 Tbsp cinnamon
pinch salt
Bake covered with foil in a 350°  oven for 45 minutes to one hour, or cook in a pressure cooker on steam for 15 minutes, according the the directions on the pressure cooker, or do like I did, steam on the stovetop in a steamer for 2-3 hours or until a knife inserted in the pudding comes out clean.  Serve with ice cream, whipped cream, or additional rumtopf or fruit on top. Dericious!

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