Wednesday, January 20, 2010

Apricot and Raisin Bread Pudding

When Simon got up this morning, he asked:
What is it that smells so good in the oven?

He was a bit confused at the sight of the bread pudding as we both have never really eaten any.
Some food items are just not in your 'family cookbook'.
We are not drawn to it when we go to restaurants.
It is bread + pudding. Not very enticing.

I had leftover bread that I was going to bake into croutons, but then thought I should try this out.
It is all the rage in restaurants right now : probably because a) you can do it with leftovers b) it is cheap. Sorry for being so realistic.

Most recipes I looked at had jam, lots of fruit, syrups, sauces... just too much sugar.
I just did as I thought would taste good, overly sweet is not ideal for breakfast.

This was good, just like French toast. I loved the crunchy top and sides, and the creamy inside. Anything warm and comforting is a good start to your day.

Apricot and Raisin Bread Pudding
-very approximate measures... this was early morning.

bread cubes to fill a 9x9 glass baking dish
1 cup whipping cream
3/4 cup milk
2 eggs
2 egg yolks
3 Tbsp sugar
2 Tbsp maple syrup
large handful of apricots, chopped
1/4 cup golden raisins
1/4 cup Thompson raisins
1-2 tsp cinnamon
half a vanilla bean
unsalted butter

Heat the vanilla bean with the milk, scrape out the seeds, discard bean. (or skip this and replace the vanilla bean by 1 tsp vanilla extract)
Butter the baking dish generously.
Put the cubed bread in a large mixing bowl along with the dried fruit.
Mix the cream, milk, eggs, eggs yoks, sugar, maple syrup and cinnamon in a separate bowl. Mix into the bread mixture, let soak for 10-20 minutes. Gently pour into prepared dish and cook at 350 for 50 minutes.

1 comment:

theUngourmet said...

This is a lovely bread pudding recipe. I love the combination of the apricots and raisins in this. :D

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