Sticky Icky Bread Pudding

Total Time: 80min Yield: 12 Servings

Ingredients:

• 2 cups whole milk

• 3/4 cup heavy cream

• 4 large eggs

• 1/2 cup granulated sugar (plus 1 tablespoon for garnish)

• 1/3 cup nut-flavored liqueur (Di Saronno or Frangelico recommended)

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 7 cups large-diced cinnamon challah (or plain challah/brioche with 2 teaspoons ground cinnamon; ~10 ounces)

• 1 cup walnuts, toasted and coarsely chopped

• .125g to .25g RSO (Available in Dispensary)

RSO Infusion Instructions:

1. Warm the heavy cream gently on low heat (do not let it boil).

2. Add the measured RSO and whisk until completely dissolved. Remove from heat and let cool before mixing with other ingredients.

Directions:

1. Prepare the oven:

   • Preheat the oven to 350°F (175°C) and position a rack in the middle of the oven.

2. Make the custard:

   • In a medium bowl, whisk together the milk, RSO-infused cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt until the mixture is smooth.

3. Assemble the bread pudding:

   • Evenly distribute the diced bread and toasted walnuts in a 2-quart baking dish. Pour the custard mixture over the bread, ensuring all pieces are soaked. Let sit for at least 15 minutes to absorb.

4. Prepare the water bath:

   • Heat about 8 cups of water in a pot over medium-high heat until simmering.

5. Bake the pudding:

   • Sprinkle the remaining 1 tablespoon sugar evenly over the top of the soaked bread pudding.

   • Place the filled baking dish inside a larger roasting pan. Pour the simmering water into the roasting pan, ensuring it reaches halfway up the sides of the baking dish.

   • Bake for 50–60 minutes, or until the custard is set and the top is lightly browned.

6. Cool and serve:

   • Carefully remove the baking dish from the water bath and let it sit for 5–10 minutes before serving. Serve warm or at room temperature.