MOM'S FRUIT-AND-RAISIN BREAD PUDDING
Steps:
- Soak raisins in wine, covered, at room temperature, about 12 hours Peel, quarter, and core pears and apple, then cut quarters crosswise into ¼ inch thick slices. Melt butter in a 2 to 3 quart heavy saucepan over moderate heat, then add sliced fruit and sugar and bring to a boil, stirring. Reduce heat and simmer uncovered, stirring occasionally, until fruit is very tender, about 15 minutes. Mash fruit in pan with a potato masher or a wooden spoon to a coarse puree and then simmer until liquid is thickened and mixture resembles a chunky applesauce, 5 to 10 minutes more. Transfer to a wide shallow dish and cool to room temperature. Put oven rack in middle position and pre heat oven to 400 degrees F. Put a sheet of foil on bottom rack to catch any drops. Butter bottom and side of spring form pa; sprinkle bottom with ½ cup bread crumbs. Stir together milk, vanilla and cinnamon in a bowl and add remaining 2 ½ cups crumbs. Soak at least 10 minutes (up to 1 hour). Whisk together eggs, zest and sea salt in a large bowl, then stir in milk and raisin mixtures and fruit puree and pour into pan. Bake until golden and evenly set, 45 to 60 minutes. Cool completely in pan on a rack, 1 to 2 hours, then chill, covered, 4 hours for flavors to develop. COOKS NOTES: Fruit puree can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Pudding is best made 1 day ahead and can be chilled 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love