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Dirigible Plum Bread Pudding

In this Christmas dessert, the dirigible plums seemingly float to the top of this upside-down cake / bread pudding hybrid. The whole thing is topped with Professor Trelawney's secret sherry sauce!
Prep Time 40 mins
Cook Time 55 mins
Total Time 1 hr 35 mins
Course Desserts
Servings 1 pudding


Bread Pudding

  • 3 croissants large, cut crosswise into 1-inch slices
  • 1/4 cup butter unsalted
  • 1/2 cup brown sugar light
  • 1 Tbsp. corn syrup light
  • 4 plums halved, pitted, sliced
  • pecans halved
  • 2 egg large
  • 1/3 cup sugar
  • 1 cup milk
  • 1/4 cup sherry wine
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • dash nutmeg

Sherry Sauce

  • 1/4 cup butter
  • 3/4 cups brown sugar
  • 1/2 cup heavy cream
  • 1 egg lightly beaten
  • 2 Tbsp. sherry wine


Bread Pudding

  • Preheat oven to 350°F.
  • Place croissant slices on a baking sheet and toast in oven about 5–10 minutes. Allow to cool.
  • Whisk together eggs, sugar, milk, sherry, vanilla extract, cinnamon, and nutmeg. Set aside.
  • Melt butter in a 10 1/2" cast iron pan over medium to low heat. Add brown sugar and corn syrup. Stir until blended and bubbling. Remove from heat.
  • Arrange sliced plums in a circular pattern in pan. Dot with pecan halves and set aside.
  • Place toasted croissant pieces evenly over plums. Pour egg/milk mixture over croissants, gently pressing on them to absorb liquid.
  • Bake for 35–45 minutes or until custard is set.
  • 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 sauce.

Sherry Sauce

  • Melt butter and brown sugar over medium heat in saucepan.
  • Remove from heat and stir in cream carefully.
  • Whisk egg in seperate bowl.
  • Whisk egg while slowly adding 1/4 of the heated mixture. Then, whisk egg back into pan.
  • Return pan to stove and heat until just boiling, whisking vigorously all the while. Do not let it boil.
  • Remove from heat and stir in sherry.


  • Warming the cream separately for the sherry sauce will reduce splattering and risk of injury from hot sugar.