Filed under: DESSERT | Tags: apricots, bread, bread pudding recipes, dried fruit, dried fruits, fruit mixture, milk, plain soy milk, pudding, raisins
I wanted to take a picture of the pudding plated, but it smelled and tasted so good that it was gone before I had a chance. I combined two great bread pudding recipes – one from Simply Recipes and one from Gourmet – to make this amazing dessert.
- 1 baguette (homemade is best)
- 1 cup cream
- 3 cups milk (I used 1 cup skim and 2 cups plain soy milk)
- 3 large eggs
- 3 T unsalted butter, melted
- 2 t vanilla
- 2/3 cup
- 1/4 teaspoon salt
- 1/2 cup brandy
- 1/2 cup water
- 1 1/4 cups chopped mixed dried fruit such as raisins and apricots
Preheat oven to 375°F with rack in middle.
Cut enough 1-inch pieces from baguette to measure about 5-6 cups.
Stir together eggs, butter, 2/3 cup sugar, and salt in a large bowl. Then whisk in cream, milk, and vanilla.
Add bread and soak, stirring occasionally, 15 minutes.
Meanwhile, boil brandy and water with dried fruits in a small heavy saucepan until liquid is reduced to about 2 Tbsp, 8 to 10 minutes. Cool slightly.
Stir fruit mixture into bread mixture, then transfer to a 2 Quart baking dish. Bake until custard is set and bread is golden in places, 45 minutes to 1 hour. Cool slightly before serving.
This was refreshing to drink on a hot, humid, August afternoon. I am a BIG fan of bubble tea. I usually have to shell out about $5.00 on a ‘small’ to get my fix. I have always wanted to learn to make my own…
My mother in law happened to have small tapioca pearls on hand, so i gave it a try. I ended up making enough for all 5 of us. First i tried shaking the milk and tea with ice, then i tried a blended version. I have had both in Asian cafe’s before, but usually like the frozen/ blended version better. The key to success i learned while making it is to use MORE SUGAR. The black tea was a really nice pick-me-up in the afternoon. If you are using large tapioca pearls, make sure you buy big straws to eat them with!
- 7 bags of black tea
- skim milk
- small bottle sugar syrup (like the kind used in coffee drinks – i used raspberry)
- 1 C tapioca pearls (traditionally the large kind, though small works too)
- Make the tea (1 bag per 6 oz water), add 1 C sugar syrup while the tea is still hot, and refrigerate.
- bring 4 C water to boil, and add tapioca pearls. boil for 25 minutes, remove from heat, and let sit for 25 more minutes.
- When the tapioca is finished, rinse and drain (or strain small pearls) with cool water. Put about 2 T in each glass.
- combine 1 C tea with 1 C milk and some ice cubes in a blender, and mix until frothy and frosty.
- Stir a couple teaspoons of tea into the glass with tapioca pearls to loosen them up, then pour in blended tea. Serve with a straw.