Bryan Ford’s cozy bread pudding recipe turns day-old bread into a rum-topped dessert
By BRYAN FORD at Voracious Many cultures have their own versions of bread pudding, created as a way to eliminate the waste of old bread. This version is from my cookbook, “Pan y Dulce.” Cube up the old bread or pan dulce. I like to then take each cube and shred it as finely as possible. In a large bowl, add the milk, eggs, brown sugar, cinnamon and nutmeg and whisk together until it’s blended well. Add the cubed bread into this mixture and incorporate until all the bread is moist. There should be more moisture than bread, which is good because the bread will begin to absorb it. If it feels too dry, make adjustments accordingly. Add the raisins and shredded coconut into the mixture and mix again until they are evenly distributed. Cover the mixture and put in the fridge overnight (8 to 12 hours), or transfer to a baking pan and let it sit for at least 30 minutes before baking. Once ready…
