Food brings us together
How do you turn a room full of people into a festive gathering? With food, of course!
Each month, Danyale, our Dining Experience Director, gives residents a cooking lesson. This past month, Comfort Crumb Custard (aka doughnut bread pudding) was on the menu!
Just watch as curious faces turn into wide smiles as Danyale’s cooking demonstration goes from instructional to experiential!
Click on the image above for a short video.
Hungry yet? Danyale shares his recipe below. Make it. Gather friends and family. Smile.
Comfort Crumb Custard (Bread Pudding)
This makes a lot, so have friends standing by!
Ingredients:
- 16 cups plain cake donuts, cut in cubes
- 16 cups scalded milk
- 2 ½ cups white sugar
- ¼ cup butter
- 2 teaspoons salt
- 16 eggs, lightly beaten
- 1 Tablespoon and 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 4 cups white sugar
- 2 cups butter
- 2 cups heavy cream
- 1 Tablespoon and 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F.
- Butter a 4-inch deep 20 ¾ inch x 12 ¾ inch baking dish. Soak bread in hot milk for five minutes. Stir in 2 ½ cups of sugar, ¼ cup butter, salt, eggs, ¼ teaspoon of pumpkin pie spice, and 1 Tablespoon plus 1 teaspoon vanilla extract. Pour into the prepared baking dish.
- Line a roasting pan with a damp kitchen towel. Place the baking dish on the towel inside the roasting pan and place the roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
- While pudding cools, combine 4 cups sugar, 2 cups butter, 2 cups heavy cream, and 1 Tablespoon plus 1 teaspoon vanilla extract in a large saucepan. While stirring, bring to a boil. Reduce the heat to low and stir 3 minutes more. Spoon sauce over warm bread pudding.
*Rum-soaked raisins and nuts of your liking can be added on top of the custard before baking.
We celebrate moments big and small at Bruceville Point. Learn more in our Guide: Signature Programs.
