Queen's Bread Pudding with Cold Fruit Soup

Queen's Bread Pudding with Cold Fruit Soup

adapted from Robert Irvine


Yield:  6 servings


Bread Pudding

1 Tbsp butter

4 cups donuts, cut into 1/2-inch cubes

3 cups whole milk

1/2 cup dried apricots, chopped

1/2 cup craisins, chopped

1/2 cup Amaretto

3 eggs

1/2 cup granulated sugar

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg


Soup

1 cup fresh strawberries, cleaned and hulled

1/2 cup fresh raspberries

1/2 cup fresh blackberries

1 banana, peeled, cut into quarters

1 peach, peeled, pit removed, cut into quarters

1 lemon, juiced

1 pint frozen vanilla yogurt


Garnish

Mint sprigs


Grease a 2 quart baking dish with butter.  (Be sure to select a baking dish that can fit into another pan as this will bake in a water bath.)  Spread the cubed donuts evenly in the prepared dish.  


In a small saucepan, heat the milk until scalding.  Set aside.


In a small saucepan, heat the apricots and craisins in the Amaretto and allow to simmer for about 5 minutes.  You are waiting for the fruit to soften.  Set aside.


In a small bowl, whisk the eggs, sugar, vanilla, salt, cinnamon, and nutmeg.  Add the hot milk, a little at a time, to the egg mixture and whisk together to temper the mixture by combining gently and gradually without cooking the eggs!  


Spread the fruit evenly over the donuts in the baking dish.  Pour the milk and egg mixture into the baking dish.  Push any fruit that is sticking up down, as it will burn.


Preheat the oven to 350° F.


Allow the baking dish to stand for about 20 minutes so that the bread absorbs the liquid.


Place the baking dish into a larger pan or baking dish and place in the oven.  Pour hot water into the outer dish until the level is midway up the smaller pan.  Be careful not to splash water into the pudding!


Bake 50 minutes to an hour, until the pudding is firm and puffs up.  It is done when a toothpick inserted into the center comes out clean.  Remove from the oven and the water bath.  Let the pudding rest for ten minutes.  Serve warm or cold.


Fruit Soup


While the pudding is baking, prepare the fruit soup.  Place the strawberries, raspberries, blackberries, peeled banana pieces, peach quarters and lemon juice into a blender.  Blend until smooth and strain into a bowl.  Return the strained fruit to the blender and add the softened frozen yogurt, blend to combine.  Serve the soup as a topping or along side in demitasse cup.


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