Categories: Pudding
Ingredients
- loaf white bread (20 ounce sandwich style bread)
- 2 (15 ounce) cans purple plums, drained, sliced in halves, pitted if necessary
- 2 cups golden raisins, divided
- 1 1/2 cups sugar, divided
- 2 teaspoons cinnamon, divided
- 1 cup melted butter, divided
- 7 eggs
- 2 cups heavy cream
- 1 dash nutmeg
- .
- Soft or Hard Sauce
- 1/2 cup softened butter
- 2 cups powdered sugar
- 2 tablespoons milk or 2 tablespoons brandy or 2 tablespoons whiskey or 2 tablespoons rum
Directions
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Butter and flour inside of Bundt pan.
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Remove crusts and ends of the loaf; reserve for another use, if desired.
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Divide slices of bread into three even, separate piles.
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Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
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Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
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Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
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Top the plums with one cup of raisins sprinkled evenly around the layer.
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Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
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Pour ½ cup melted butter over all.
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Cut another third of the bread into triangles, and layer it over the plums and raisins.
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Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
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Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
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Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
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Place Bundt pan on baking sheet with sides.
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In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
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Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
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Sprinkle nutmeg over top and allow to rest for 30 minutes.
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Preheat oven to 350 degrees with rack in middle position.
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Place Bundt pan with baking pan in oven for 70 minutes.
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Let cool for 20 minutes.
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Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
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Bring to room temperature before serving (or warm individual slices in microwave).
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Dust with powdered sugar.
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For sauce:. Beat butter until fluffy.
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Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
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Repeat with remaining sugar and liquor OR milk.
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Beat until smooth and thick, but pourable.
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Store covered in refrigerator.
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Let stand at room temperature for ½ hour before serving.
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Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.