In Monica Ali’s Untold Story, Princess Diana – now known as Lydia – still enjoys some of her favorite foods. In her royal life, Chef Darren McGrady made this bread pudding for her often. Make some to feel like a princess and live happily ever after.
Bread Pudding Recipe
- 1/4 cup of currants, soaked in 1/4 cup of Amaretto overnight
- 12 slices white bread, crusts removed
- 1 and 1/2 sticks melted unsalted butter
- 9 egg yolks
- 2 teaspoons vanilla
- 3/4 cup sugar
- 1/2 cup milk
- 2 cups heavy cream
- powdered sugar
- almonds
Cut 4 slices of bread into 1/2-inch cubes, and place on the bottom of a casserole dish. Sprinkle the raisins and liquid on top of the bread cubes. 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.
Beat the yolks, vanilla, and sugar in a large bowl. Bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix over the egg yolks, whisking them together. 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, and bake on the middle rack in the oven at 350 degrees for 30 to 45 minutes, or until golden brown on top.
Remove the dish from the oven and roasting tray, and sprinkle with two tablespoons of sugar, and place under the broiler to caramelize the sugar. Sprinkle with the toasted sliced almonds, and dust with powdered sugar. Cool slightly, and serve warm.
Potpourri with Rosemarie 