Bread Pudding…you either love it or hate it 🙂
I don’t think there is any in between 🙂
I myself like Bread Pudding…if it made well…believe me I had some that I’ve wanted to spit out 😛
But I must say I have had great success making Bread Pudding 🙂
As part of what I do in my job, we host wine dinners, beer dinners, customer appreciation dinners. One of the dinners that happens each month is a Wine dinner with a local radio station and the morning DJ’s and their winners. They are Bob and Marianne…Check out photo below…doesn’t he look familiar….think “Entertainment Tonight”
Yes Bob Goen…well he is just the nicest person ever!! 🙂
Our dinner for them included the following courses, each with a wine pairing
1st. course – Trio of Crostini’s
2nd. course – Mini cheese Ravioli’s with Apples and Walnuts with a Balsamic glaze
3rd. course – Zen Blend Salad with strawberries, blueberries, goat cheese crumbles, candied walnuts with a Balsamic glaze dressing
4th. course – Parmesan Chicken cutlet, with Whole Wheat Pasta served with Sweet Peppers, Kale tossed in Arrabiata Sauce
5th. course – Lemon Marmalade Bread Pudding – recipe below 🙂
They loved everything 🙂
But today is my Birthday 🙂 and when its your birthday you bring treats into the office and well I made the Lemon Marmalade Bread Pudding along with a Wild Blueberry 🙂
Cube it up
place on baking sheet
add butter to saucepan with marmalade
stir and melt
add mixture to cubed bread in a large bowl
toss to coat bread, set aside
add half and half to marmalade jar
add jar mixture, rest of the half and half, sugar, eggs, egg yolks, vanilla (lemon juice & zest)
pour custard over bread cubes
mix together, set aside for 30 minutes
add bread-custard mixture, place on baking sheet, bake
top each ramekin with the remaining marmalade
Recipe – Lemon and Wild Blueberry Bread Pudding
12 oz. package of King’s Hawaiian Rolls, bread, sub rolls, buns…it all works 🙂
1 quart Half and Half
1 cup granulated sugar
2 whole eggs
2 egg yolks
1 tsp. vanilla
2 tbsp. butter
For Lemon – zest and juice of 1 large lemon
1 jar Lemon Marmalade 12.35 oz – 14 oz.
For Wild Blueberry – 1 cup frozen or fresh blueberries 12.35 oz. – 14 oz.
1 jar Wild Berry or Blueberry preserves
Cut bread into 1 inch cubes, toast on baking sheet in oven at 350 degrees, until golden brown about 10 minutes or so, let cool, once cooled add cubes to large mixing bowl, set aside.
Remove a 1/4 cup of the marmalade and set aside, take the rest of the marmalade and add to a small sauce pan with the butter, on medium heat, warm marmalade and melt butter, stirring to combine.
Once butter has melted, pour mixture over top the toasted bread cubes and toss to coat, set aside.
Take empty marmalade jar and add 1/2 cup of the half and half, shake vigorously to loosen any thing left to the sides of the jar. In a medium bowl add that mixture, the rest of the half and half, sugar, vanilla, eggs and egg yolks, whisk to fully combine.
(If making Lemon at this point add zest and juice to the wet mixture whisking to combine)
Pour custard mixture over the coated bread cubes, mixing together, let stand for 30 minutes, pushing bread cubes down into the custard occasionally.
After 30 minutes, pre-heat oven to 325 degrees
Distribute the bread-custard mixture into buttered or sprayed ramekins, I used 10 8 oz. ramekins filling them about 2/3 the way full.
(If making Wild Blueberry, top each ramekin with a little of the blueberries)
Place on a baking sheet and bake for about 40 minutes, remove from oven and and using the set aside marmalade spoon over top each ramekin. Bake for an additional 5 minutes.
Serve and Enjoy!!!