HOT SUMMER NIGHT BREAD PUDDING
I won First Place & the People's Choice Award for the 2014 Strolling of the Heifers Bread Pudding Contest with this recipe! Bread pudding is my favorite dessert, but everyone I know associates bread pudding with Autumn or Winter months. I wanted to create a bread pudding that I thought people would enjoy in the Summer after an outdoor BBQ. The King Arthur Fruit Blend of diced apricots, raisins, pineapple cubes, chopped dates and sweetened dried cranberries make this recipe shine. The Hot Summer Night Bread Pudding has a light and refreshing flavor and pairs well with a glass of chilled Moscato. PLEASE NOTE THAT I WAS UNABLE TO LIST A KEY INGREDIENT BECAUSE IT WAS NOT RECOGNIZED - YOU MUST ADD ½ Tsp King Arthur Flour Fiori di Sicilia and the Mixed Fruit Blend is a specific one from King Arthur Flour
Provided by VLizzle
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Apply a thin coat of cooking spray to a 2-quart 11x7 oblong glass baking dish.
- Arrange bread in dish.
- In a large bowl, beat eggs until frothy.
- Combine milk, half-and-half, sugar, KING ARTHUR FLOUR FIORI DI SICILIA, cinnamon, & salt then add to eggs and mix well.
- Add KING ARTHUR FLOUR MIXED FRUIT BLEND and coconut to liquid mixture, blend thoroughly.
- Pour over bread, pressing gently to submerge slices, let rest 15 minutes.
- Combine topping ingredients and sprinkle over pudding (1 teaspoon organic sugar and ¼ Tsp Organic Roasted Saigon Cinnamon).
- Set dish on a baking pan with a 2-inch rim.
- Add water to a depth of 1 inch.
- Bake for 50-60 minutes or until a toothpick inserted into center comes out clean.
- Cool and serve with homemade whipped cream.
Nutrition Facts : Calories 318.6, Fat 20, SaturatedFat 14.5, Cholesterol 115.4, Sodium 140.5, Carbohydrate 31.3, Fiber 1.4, Sugar 19.2, Protein 6.4
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