INGREDIENTS

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
1/4 cup Umeboshi Plum White Balsamic Vinegar Condimento
2 Tablespoons confectioners’ sugar

DIRECTIONS

• 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. 
• Transfer the mixture to a greased 8×8 baking dish. 
• When you are ready to bake the bread pudding, place the dish in 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. 
• While the bread pudding is baking, make the glaze.
• In a small saucepan, simmer the Umeboshi Plum White Balsamic Vinegar Condimento and confectioners’ sugar over medium heat until it reduces by half, about 15-20 minutes.
• Serve the bread pudding warm, drizzled with the Umeboshi Plum Balsamic reduction.