Tuesday, March 9, 2010

Bread Fruit Pudding yummy stuff from an old Italian recipe

Bread Fruit Pudding

3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
4 eggs
1 cup heavy cream
pinch salt
1/2 cup sugar
1 lemon (zest, fine)
2 Tbsp all-purpose flour
2 Tbsp cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
Butter (as needed)
2 Tbsp fresh rosemary, chopped (2 tsp dry)
2 Tbsp sugar
1 Tbsp olive oil
Pre-heat oven to 350ºF or 180ºc .

  1. SOAK bread in milk for 2 minutes until evenly saturated.
  2. BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
  3. COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
  4. BAKE for approximately one hour or until knife inserted in center comes out clean.

Serve the pudding warm with ice cream.
Garnish with rosemary sprig.

Drizzle with caramel sauce
Bake in individual baking cups
Use melted vanilla ice cream for vanilla sauce
Add 1 Tbsp. cinnamon to recipe