Pirates Bounty Bread Pudding Food

PIRATES BOUNTY BREAD PUDDING

Steps:

• FOR CANDIED GINGER:.
• Place ginger slices in small heavy saucepan and add the sugar and water.
• Bring to a boil, then reduce heat and simmer for 30 minutes until ginger is tender and liquid is a bit syrupy.
• Drain ginger (save the syrup, it's wicked good!) and dredge the slices in sugar. Set on rack to dry completely. To speed things, a 250 degree oven works.
• FOR GINGERED RUM RAISINS:.
• In a small non-metal bowl, combine julienned ginger and rum. Let steep for one hour. Add raisins, honey & sugar and set aside for at least 15 mintues.
• FOR BREAD PUDDING:.
• Preheat oven to 350 degrees.
• In a bowl, combine the beaten eggs with the sugar, honey, salt, vanilla and 2 Tbsp liquid from the Gingered Rum Raisins. Whisk to combine.
• Add the two milks and the melted butter. Whisk to combine.
• Butter a ceramic baking dish or loaf pan. I used a 2 cup 7x5 Le Creuset Classic Baker. Add half the bread cubes.
• Sprinkle 1 Tbsp rum raisins and 1 Tbsp minced candied ginger over the bread cubes. Add the remaining bread cubes.
• Carefully pour milk mixture over the bread cubes. Gently push the cubes down into the liquid so it begins to absorb evenly. Set aside for 15 minutes.
• Bake for 40-45 minutes or until the edges are lightly browned and the pudding is set. Center will still be a bit jiggly.
• Serve warm or cold. To serve, top each portion with some of the reserved Gingered Rum Raisins and candied ginger. Drizzle honey over the top (it helps to warm the honey so it will drizzle lightly).
• OPTIONAL: add a very,very light sprinkle of FRESHLY ground nutmeg over the top. Don't use pre-ground (yuck!) --.
• A scoop of homemade vanilla bean ice cream takes this over the top!

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

POTATO BOUNTY

Steps:

• Mash the icing sugar into the potatoes. It looks impossible but it will work! I found it easiest to use my hands, like I was making pastry.
• Add the coconut and the cocoa powder.
• Push into a rectangular dish/pan and flatten out until it's about 1/2 inch thick.
• Chill in the fridge.
• Cut into squares and serve - sparingly! it's very, very sweet.
• I called it Potato Bounty, because the taste reminds me of the Bounty bar you can buy in the uk - don't know if it sells in the States too.
• Next time I might add chopped glace cherries, maybe some nuts too.
• 5 minutes squidging time, about an hour chilling. No cooking.