4 cups brioche cubes
3 eggs, lightly beaten
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 1/2 cups scalded milk
In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture.
In a bowl mix bread and liquid mixture, make sure that your bread is coated throughout. Cover and let set for at least an hour in the refrigerator. Grease an 8×8 baking dish place bread and mixture.
When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 350F and bake, covered, for 35 minutes.
After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.
Let the bread pudding cool for 10-15 minutes before slicing and serving.
Umeboshi Plum Balsamic Glaze
1/4 cup Umeboshi Plum balsamic vinegar (NEW)
2 Tablespoons confectioners’ sugar
For the Umeboshi Plum Balsamic Reduction
While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Umeboshi Plum balsamic vinegar(NEW), sugar over medium heat until it reduces by half, 15-20 minutes.
Serve the bread pudding warm, drizzled with the Umeboshi Plum balsamic reduction.