Christmas Bread Pudding

Preheat oven to 325°F

In a medium sauce pan, heat milk and cream until steam begins to emerge.

Whisk the egg yolks and sugar together in a bowl until thick and light in color

Whisk about one-third of a cup of the hot milk mix into the eggs to temper,, then add egg yolk mixture back to pan with cream and milk.

Cook over low heat, whisking constantly, until thickened and sauce coats the back of a spoon.Strain sauce through a mesh strainer to get rid of any cooked egg that may have happened by mistake.

Prepare a 9×13 casserole dish with butter. Place cubed bread in pan and then sprinkle cherries and white chocolate over the top. Then pour the custard sauce over the mixture and press bread firmly to absorb liquid. Fill another 9×13 pan with about 1 inch of water and place the bread pudding pan on top to create a steam bath. Cover with plastic then with foil and bake 45 minutes or until set and no longer jiggles. Uncover and cook another 15 minutes until bread is golden brown on top. Allow to cool and serve with Goats Milk Caramel.


Cinnamon Caramel

1 quart goat’s milk

1 cups sugar

1 inch piece of cinnamon stick

1/4 teaspoon baking soda dissolved in 1/2 tablespoon water

In a large saucepan add milk, sugar and cinnamon stick and set over medium heat. Stir regularly until the milk comes to a simmer and the sugar has dissolved. Remove heat and stir in the dissolved baking soda—it may foam slightly due to chemical reaction with the acid in the goats milk. When the bubbles subside, return the pot to the heat.

Bring to simmer and continue stirring until mixture starts to caramelize-about 1 hour.

Continue stirring regularly to prevent sauce from sticking to bottom of pan, allow to thicken to syrup like consistency, about 30 minutes more.

Strain through fine mesh strainer to remove any solids, store in a squeeze bottle or other container, at room temperature.