Bread Pudding With Mezcal Marinated Dried Fruits Recipes

QUEEN'S BREAD PUDDING WITH COLD FRUIT "SOUP"

Steps:

• Grease a 2-quart baking dish with butter. Spread the cubed baked goods evenly in the prepared baking dish. Heat the milk in a small saucepan until it is scalding. In a separate small saucepan, heat the apricots and cranberries with the liqueur (or water) and let simmer for about 5 minutes, or until the dried fruits begin to soften. In a small bowl, whisk together eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs. Spread the apricots and raisins evenly over the bread in the baking dish, the pour the liaison into the baking dish, distributing evenly.
• Preheat oven to 350 degrees F.
• Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.
• Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath and let rest 10 minutes. Serve warm or cooled.
• While the bread pudding is baking, prepare the cold fruit soup. To a blender add strawberries, raspberries, blackberries, peeled banana, peach and lemon juice. Blend until smooth and strain into a bowl. Return strained fruit to blender and add softened frozen yogurt, blending to combine. Serve as a topping to the Queen's Bread Custard, in demitasse cups as an accompaniment, or by itself as an independent dessert soup.

BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE

Steps:

• Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
• Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
• Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
• Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
• Rewarm sauce over low heat. Serve pudding warm with sauce.

FRUITY BREAD PUDDING FOR TWO

Steps:

• In a lightly greased 2 cup baking dish, toss together the bread cubes, apple and dried fruit.
• In a small bowl, whisk together the egg, sugar and vanilla.
• In a small saucepan, heat the milk with the butter just until steaming; gradually whisk into the egg mixture in a slow, steady stream.
• Pour over the bread mixture.
• Let stand for 5 minutes; press gently to moisten the bread evenly.
• Sprinkle with cinnamon to taste.
• Bake at 350 degrees F for about 30 minutes or just until puffed and a knife inserted in the centre comes out clean.
• Broil for about 2 minutes or until golden and crusty.

MALTESE BREAD PUDDING ( USING UP STALE BREAD)

Steps:

• Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
• Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
• grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
• Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
• Add the dried fruit and pulse until combined.
• spread in the baking dish and flaten surface with a spatula.
• Sprinkle the extra sugar and anise seeds on top.
• Bake for about an hour, until it feels firm .
• serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).

HEALTHIER BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
• Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
• Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
• Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

BREAD PUDDING III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
• Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
• Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
• Sprinkle with nutmeg and bake for 25 minutes.

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.