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–+ servings

Princess Di's Favorite Buttery Bread Pudding

Turns out the delightful, lithe Princess Diana had a little secret: When entertaining friends, her chef would prepare their food with all the good stuff—heavy cream, real sugar, eggs—but he would prepare her version of the same dish with skim milk, sugar substitutes, and the like. Her personal chef, Darren McGrady, shared one such recipe with us when he was on the show. Enjoy!
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Servings 8 servings

Ingredients
  

  • 12 slices white bread, crusts removed
  • 1½ sticks unsalted butter softened
  • 9 large egg yolks
  • ¾ cup sugar
  • 2 teaspoons vanilla paste (available at Amazon)
  • ½ cup whole milk
  • 2 cups heavy cream
  • 3 ounces golden raisins
  • 3 ounces slivered almonds toasted (optional)
  • ¼ cup Amaretto
  • 1 teaspoon powdered sugar

Instructions
 

  • Soak the raisins in the Amaretto. Cover with plastic wrap and leave at room temperature 6 to 8 hours or overnight.
  • Preheat the oven to 350℉. Cut 4 slices of the bread into 1/2-inch diced squares and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes and pour any remaining liquid over the bread. Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice. Dip the triangles into the butter and arrange on the top of the raisins, overlapping the triangles slightly. Pour any remaining butter over the top of the bread.
  • Whisk the yolks, vanilla paste, and sugar in a large bowl until combined. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly. Pour the warm egg mixture over the bread, making sure all of the bread is coated, and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
  • Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish. Bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
  • Remove the dish from the oven and roasting tray and sprinkle with the extra sugar. Broil or use a crème brûlée torch to caramelize the sugar. Sprinkle with the toasted sliced almonds and dust with powdered sugar. Cool slightly and serve warm with a jug of cream and some fresh berries.
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