Dirigible Plum Bread Pudding with Professor Trelawney’s Secret Sherry Sauce

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

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Dirigible Plum Bread Pudding with Professor Trelawney's Secret Sherry Sauce
Dirigible Plum Bread Pudding with Professor Trelawney's Secret Sherry Sauce
Cuisine Dessert
Servings
pudding
Ingredients
Bread Pudding
Sherry Sauce
Cuisine Dessert
Servings
pudding
Ingredients
Bread Pudding
Sherry Sauce
Dirigible Plum Bread Pudding with Professor Trelawney's Secret Sherry Sauce
Instructions
Bread Pudding
  1. Preheat oven to 350F.
  2. Place croissant slices on a cookie sheet and toast in oven until lightly toasted (around 5-10 minutes). Remove from oven to cool.
  3. Melt butter in a 10.5-inch cast iron pan over medium to low heat. Add brown sugar and corn syrup. Stir until blended and bubbling. Remove from heat.
  4. Arrange sliced plums in a circular pattern. Dot with pecan halves and set aside.
  5. Whisk together eggs, sugar, milk, sherry, vanilla extract, cinnamon, and nutmeg.
  6. Place toasted croissant pieces evenly in prepared pan. Pour egg/milk mixture over the croissants, gently pressing on them to absorb the liquid.
  7. Bake for 35-45 minutes or until custard is set.
  8. Remove from oven and cool in pan on rack for 5 minutes. Place a platter on top of the pan and invert bread pudding onto the platter. Serve warm, topped with Professor Trelawney's Secret Sherry Sauce.
Sherry Sauce
  1. Melt the butter and brown sugar over medium heat.
  2. Remove from heat and stir in the cream.
  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 teaspoon, 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.
  4. Return to pan and heat until just boiling, beating vigorously all the while. DO NOT LET IT BOIL.
  5. Remove from heat and stir in the sherry.
  6. Top bread pudding with sherry sauce and enjoy!