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MuggleNet | Madam Rosmerta's Magical Recipes | Dirigible Plum Bread Pudding

Rosmerta's Recipes - Dirigible Plum Bread Pudding

with Professor Trelawney's Specialty Sherry Sauce

by Jessica

In this Christmas dessert, the dirigible plums seemingly float to the top of this rich, delicious upside down cake and bread pudding hybrid.

Dirigible Plum Bread Pudding

Ingredients:

1/4 cup unsalted butter
1/2 cup light brown sugar
1 Tablespoon light corn syrup
4 ripe red dirigible plum pears halved, pitted and sliced in circles
pecans, halved
3 large croissants (or 4-5 medium) cut crosswise into 1-inch slices
2 large eggs
1/3 cup sugar
1 cup milk
1/4 cup sherry
1 teaspoon vanilla
1/2 teaspoon cinnamon
dash of nutmeg

Directions for Dirigible Plum Bread Pudding:

Step 1: Preheat oven to 350F.

Step 2: Place croissant slices on a cookie sheet and toast in oven until lightly toasted (maybe 5-10 minutes). Remove from oven to cool.

Step 3: Melt butter in a 10.5 inch cast iron pan over medium low heat. Add brown sugar and corn syrup and stir until blended and bubbling. Remove from heat.

Step 4: Arrange sliced plums in a circular pattern. Dot with the pecan halves and set aside.

Step 5: Whisk together eggs, sugar, milk, sherry, vanilla, cinnamon, and nutmeg.

Step 6: Place toasted croissant pieces evenly in prepared pan. Pour egg/milk mixture over the croissants gently pressing on them to absorb the liquid.

Step 7: Bake for 35-45 minutes or until custard is set.

Step 8: Remove from oven and cool in pan on a rack for 5 minutes. Place a platter on top of the pan and invert bread pudding onto the platter. Serve warm, top with Professor Trelawney's Sherry Sauce.

Professor Trelawney's Sherry Sauce

Ingredients for Sherry Sauce:

1/4 cup butter
3/4 cup brown sugar
1/2 cup heavy cream
1 egg, lightly beaten
2 Tablespoons sherry (nicked from Professor Trelawney's stash)

Directions for Sauce:

Step 1: Melt butter and brown sugar over medium heat.

Step 2: Remove from heat and stir in the cream.

Step 3: Slowly add this mixture to the egg. If you add it too quickly (or in reverse add the egg to the mixture), it will cook the egg and ruin the sauce. I like to drizzle a tablespoon of the cream mixture into the egg, stir, drizzle another tablespoon, stir and repeat until the egg looks mixed in. Then you can safely add the rest of the cream mixture and it won't cook the egg.

Step 4: Return to pan and heat until just boiling, beating vigorously all the while. DO NOT LET IT BOIL.

Step 5: Remove from heat and stir in the sherry.

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