Bread Pudding for All Seasons

In my last post, I wrote about a bread pudding recipe that I had discovered at a cooking class I had recently taken. I am happy to share it with you here.

When polling friends and colleagues, I have found that bread pudding is one of those items you either like or don't like. Growing up, I never really understood it. Like other things, I turned up my nose because hey, why would you want to eat soggy bread?! Little did I know at the time that it contained everything that made it delectable -- buttery bread, sugar, cream and other healthy and/or decadent ingredients. Boy, was I missing out!

My first foray into bread pudding was courtesy of one of my cooking idols, Ina Garten, of "Barefoot Contessa" fame. Her version, like most of her recipes is full of flavor. Her suggested bread is croissants (stale, so as to soak more of that creamy custard). It's also easy and is one of those recipes that you can make for easily make dinner parties or for your weekday family dinner. Cut open those croissants, lay them in your baking dish and pour in the custard, let it rest and then bake it off. How easy is that?!

This recipe is equally as easy and is versatile enough to use at any time of the year. The version below is used with brioche and dried apricots. However, you can easily substitute with another bread or your favorite fresh or dried fruits. Try blueberries or raspberries in summer. Or try cranberries or apples or pears for the holidays.

As for preparation, this version uses individual ramekins, which makes for a lovely presentation at your party or dinner table. You can just as easily use a large baking dish, however.

I have made bread puddings that require a bain-marie (water bath). Usually that method provides for more moisture in your oven, and thus yields a moist pudding. The beauty of this recipe is that it does not require that extra step and does not sacrifice the luscious texture of the finished product.

You don't really need a topping, but if you want to put this over the top, a simple creme anglaise would be great. A shortcut I learned at the cooking class is to take a pint of Haagen-Dazs vanilla ice cream, let it melt and then drizzle on top. It was delicious this way and your guests will never be the wiser!

Let me know how you like this recipe by posting a comment or two. Happy Baking!

Dried Apricot Bread Pudding

(Adapted from Chef Linda Steidel, Purcell Murray)

(Serves 6)

Ingredients

8 oz. (approx. 1/2 loaf) brioche or challah

1 Earl Grey tea bag

1/4 c. dried apricots, cut into pieces

2 eggs

1 egg yolk

1 c. milk

1-1/2 c. heavy cream

3/4 c. sugar

1 t. grated orange zest

1/2 t. grated lemon zest

1 t. vanilla

Powered sugar for dusting

1 pint vanilla ice cream, melted

1. Cut bread into 1-inch cubes, yielding approximately (4) cups.

2. Soak apricots in 1 cup hot water with tea bag. Let stand 10 minutes, or until soft. Remove tea bag. Strain apricots and discard liquid.

3. In a large heatproof bowl, whisk together eggs, egg yolk, 1/4 c. of milk, until blended.

4. In a medium saucepan, bring the cream, remaining 3/4 c. of milk, sugar, zests and vanilla to boil. Stir until sugar is dissolved. Gradually pour the hot liquid over the egg mixture, whisking constantly (to prevent scrambling of eggs). Pass the egg mixture through a fine-mesh strainer into a large bowl. Gently stir in brioche and soaked apricots, being careful not to break-up bread. Cover and refrigerate at least two hours or overnight.

5. Preheat oven to 325 degrees. Butter (6) 6-oz. ramekins.

6. Spoon brioche mixture into prepared cups. Bake 30 minutes, or until golden brown.

7. Melt ice cream. Pour cold melted ice cream over warm bread putting and sprinkle with powdered sugar.