Everlasting Gardener

Joanie Lapic Herb Specialist

Bay-Infused Bread Pudding with Rum Sauce
(rum sauce not necessary - but good! see below)

3 c. milk
3 fresh Bay leaves
4 Tbsp. unsalted butter
6 c. day-old bread, cut or torn into bite-sized pieces
3/4 c. sugar
zest of 1 small lemon
1/4 tsp. nutmeg
4 extra-large eggs, lightly beaten
1 tsp. pure vanilla extract
IF YOU DON'T HAVE FRESH BAY LEAVES, CONTACT JOANIE.
I'LL BE GLAD TO SEND YOU SOME:

Preheat oven to 350 degrees

Scald milk with Bay leaves; remove from heat. Stir butter into hot milk so it melts, cover and let cool.

Butter a 9-by-13-inch baking dish and cover bottom with bread.

Stir sugar, lemon zest and nutmeg into warm milk. Add beaten eggs and vanilla and whisk to combine.

Pour milk and egg mixture over bread and let stand for 15 minutes so bread absorbs some liquid.

Place baking dish in larger pan and fill pan with hot water to halfway up the side of the dish.

Bake for about 45 minutes or until the custard just sets up.

Remove bread pudding from the hot water and let it cool on a rack.

The dish can be served warm or at room temperature.
Refrigerate after it has cooled to room temperature.

Easy Rum Sauce
(Makes about 2 cups)

1 c. whipping cream
3 Bay leaves
4 Tbsp. unsalted butter
1/2 c. confectioner's sugar
1/2 c. sugar
1 tsp. vanilla
3 Tbsp. dark rum

In a small saucepan, scald whipping cream with bay leaves; let stand 30 minutes.

Remove herbs and add butter and sugars and place over medium heat. Whisk and bring to a boil. Cook at a boil for 5 minutes, whisking constantly, taking care not to let the sauce boil over.

Remove from heat and stir in rum.

Serve hot over bread pudding, or cake, ice cream, or baked apples or pears. Cool to room temperature and store, covered, in the fridge; reheat gently.

(RECIPES ADAPTED FROM 'THE HERB COMPANION', MARCH, 2009)

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