*By: Deepi Harish*
As Canadians, we love to celebrate the diversity of food through making it an essential part of entertaining. We all know that a well-stocked pantry is never without bread. It’s cost-effective, convenient, widely available and of course, it tastes great. With all the holiday feasts and parties around the corner, it’s fun to get creative in the kitchen with foods that are versatile enough to be part of any menu. That’s why we love Dempster’s Brioche Pull-Aparts: there are countless ways to personalizing this product to showcase your culture or just your best recipe.
Dempster’s Brioche Pull-Aparts are not only soft and pillowy, but they can easily elevate any dish. Everything from gourmet sliders to sweet panzanella salad to brioche stuffing. Each bag includes 12 buttery rolls that taste great on their own or as a side to any main. Did we mention, they’re impossible to resist?
Let’s be honest, one of the best parts of holiday dinners are the leftovers. Dempster’s Brioche Pull-Aparts make legendary turkey sandwiches because they’re great for soaking up leftover cranberry sauce and gravy. How about a next day, holiday turkey pizza, where the base is made of Brioche Pull-Aparts? The options are endless! As the weather gets colder, it feels right to indulge in a rich, feel-good sweet treat that makes the perfect breakfast, brunch or dessert. Enter the Spiced Rum Almond Bread Pudding. For a truly outstanding bread pudding, Dempster’s Brioche Pull-Aparts are the secret ingredient. They carry a slight sweetness and a rich buttery flavour. We love that they drink up all that creamy vanilla custard. Don’t be surprised if this recipe turns into a family tradition or your go-to sweet comfort food recipe. Bonus, for this recipe you can use fresh Pull-Aparts or stale ones. This way the leftover rolls don’t go to waste and you’ll give them a delicious second life. If you are looking for that perfect bread pudding recipe, look no further!
Spiced Rum Almond Bread Pudding Recipe
Serves: 12
INGREDIENTS
1 pack of 12 Dempster’s® Deluxe Brioche Pull-Aparts, plus an additional 3 rolls
Almond Paste
1 cup whole almonds, toasted
4 tbsp unsalted butter, room temperature
¼ tsp almond extract
¼ tsp kosher salt
Custard
1 ¼ cups half-and-half
1 cup whipping cream
¼ cup spiced rum
1 ½ tsp vanilla extract
4 large egg yolks
3 large eggs
¾ cup sugar
¼ tsp kosher salt
Topping
2 tbsp of sliced almonds
1 tbsp turbinado sugar
PREPERATION
To Make The Almond Paste
- Place toasted almonds in a food chopper.
- Process almonds until ground. Add butter, almond extract and salt.
- Process until the mixture is the texture of a very coarsely ground peanut butter. Set aside.
To Make The Custard
- Combine half-and-half, whipping cream, rum and vanilla in a medium saucepan.
- Bring to a simmer over medium-high heat, once you see a skin form, give it a whisk and take it off the heat.
- In a separate medium bowl, mix yolks, eggs, sugar and salt until well combined.
- When the cream mixture is lukewarm, add ladles of the cream mixture to the egg mixture.
- One hand should be constantly whisking the egg mixture, while the other hand pours ladles of cream to avoid curdling.
Preheat oven to 350 degrees F (175 degrees C)
To Assemble Bread Pudding
- Butter an 8×8 pan with unsalted butter, set aside.
- Cut 9 Brioche Pull-Aparts into 1-to-2-inch cubes, no need to be uniform.
- Arrange cubes into the pan, lightly press down and sprinkle three-fourths of the almond paste over the cubes.
- Using a 2.5” cookie-cutter, cut 6 Brioche Pull-Aparts into circles, each roll makes 2 circles (12 in total), by cutting in half horizontally then by using the cutter. If you don’t have a cutter, simply cut rolls into circles, manually and stuff the scraps into the crevices of the pan.
- Arrange the circles over the almond layer, overlapping slighting to create a round shingles pattern.
- Sprinkle the remaining almond paste.
- Pour custard evenly over the bread. Lightly press bread into the custard.
- Sprinkle with sliced almonds and turbinado sugar.
- Bake for 45–50 minutes, until the top springs back when lightly touched and the edges are golden brown.
Optional: serve with whipped cream.
A huge thanks to Dempster’s for sponsoring this holiday recipe share. As always, reviews and opinions are our own. For more recipe ideas, click here.
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