Bread Pudding with Mezcal Marinated Dried Fruits

Total Time:
1 hr 15 min
30 min
45 min

4 to 6 servings

  • 1/2 cup dried apricots, diced
  • 1/2 cup dried pineapple, diced
  • 1/2 cup golden raisins, diced
  • 2 cups mezcal
  • 1 cup water
  • 1 quart milk
  • 1 pint heavy cream
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon cardamom
  • 1 teaspoon ground canela
  • 1 loaf egg-based dough, like brioche or challah, diced
  • Begin in a small saucepot, add all the dried fruits and mezcal with water and cook for 20 minutes until all the fruit has absorbed the mezcal. Set aside.

  • In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes. Let cool. In a large mixing bowl whisk in the eggs with cardamom, canela until well beaten. Add the cooled milk mixture to the eggs and whisk further. In a buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread. Add the milk-egg mixture to the bread and fruit. Bake in 325-degree oven for 25 minutes until golden brown on the outside.

  • Serve a slice of bread with a scoop of cinnamon ice cream.

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