Bread Pudding With Drunken Prunes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 cup pitted prune, coarsely diced
• 3/4 cup southern comfort
• 2 tablespoons butter, melted, divided
• 2 cups french bread, cubed
• 1 cup milk
• 1 cup whipping cream
• 2 teaspoons vanilla extract
• 2 whole eggs
• 2 egg yolks
• 1/4 cup sugar
• 1/2 teaspoon salt

Recipe

• 1 place diced prunes in a small jar or bowl, pour comfort ove rtop; let sit about 4 hours or overnight.
• 2 preheat oven to 350. brush 2-quart baking dish with 1 t. melted butter, set aside.
• 3 in a large bowl, drizzle remaining butter over bread cubes. scatter cubes on a baking sheet and brown lightly in the preheating oven. remove and set aside.
• 4 in a large mixing bowl, combine milk, cream and vanilla. add eggs, yolks, sugar and salt, whisking until smooth; set aside.
• 5 dump bread cubes into prepared baking dish. remove prunes from liquor (or it might all have soaked in) and toss with cubes. pour egg-mixture over top of cubes and prunes; cover.
• 6 place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. bake for one hour (or until "set").
• 7 remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
• 8 if you prefer to serve the pudding hot, let it rest only until it is unpuffed--but do not unmold to serve.
• 9 serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 t rum splashed in--heat briefly in the microwave) or vanilla ice cream or whipped cream.