Bread Pudding with Mezcal Marinated Dried Fruits
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1165
- Total Fat
- 44
- Saturated Fat
- 24
- Carbohydrates
- 134
- Dietary Fiber
- 3
- Sugar
- 93
- Protein
- 21
- Cholesterol
- 326
- Sodium
- 471
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
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
Directions
- 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.