Thursday, November 11, 2021

Raspberry Bread Pudding

When the days grow shorter and the evenings dark sooner, comfort food calls my name more often. The last few days the call was for some reason for bread pudding. I like mine served both warm and cold, so I made enough so that Sweetie and I could enjoy it warm one evening and then again another day served cold. The star of the pudding was the fresh, zesty raspberries. They were a great counterpoint to the mild and milky flavors from the bread, milk, eggs and almond extract. Some lemon zest added another layer of flavor. It's a great way to use up stale bread, too.

My usual way to make bread pudding is with raisins and lemon zest and some vanilla as the flavorings, but I have made it with other enhancements and I've made it savory, too. It really is a versatile treat. You can bake it in a wide casserole, for more crispy pieces, or in a narrow dish for more soft custardy bites.

This is an easy dish to make and truly worth the minimal time. The recipe is over 50 years old and given by a friend, then updated with the raspberries and switching to almond extract. It might not look like much, but everyone loves this pudding.

Bread Pudding with Raspberries      

A variation on a recipe from 1971, from a Fredricksburg, Maryland friend, Gale 

5 cups dry bread cubes            1/4 teaspoon salt           
3 cups milk, scalded                 1 teaspoon almond extract            
1 tablespoon butter                  1 1/2 cups fresh raspberries                  
4 slightly beaten eggs              1/4 cup golden raisins             
3/4 cup sugar                         
½ teaspoon lemon zest                                 
1) Preheat oven to 350 degrees.

2) Melt the butter in the milk. Add a little of the milk to the beaten eggs, then add eggs to rest of milk. Stir in the sugar, lemon zest, salt, and almond extract.

3) Put the bread cubes in a large bowl. Pour the egg/milk mixture over, stir gently, and let sit 15 minutes.

4) Butter a large baking pan. A deep one will give a softer center, a shallower one will give more crispy crust. Gently stir raspberries and raisins into bread mixture and pour into baking pan.

5) Bake in a pan of hot water until firm, about 1 hour. Serve warm.

No comments :

Post a Comment