Bread Fruit Pudding Featured Recipe The Olive Garden Recipes

GRILLED BREAD PUDDING WITH FRESH FRUIT

Steps:

• Toss together the peaches, raspberries and brown sugar. Set aside to macerate.
• Preheat the grill. Slice the bread. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
• In a saucepan, heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and granulated sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean. Dip the toasted bread slices into the custard, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. Transfer the slices to the grill and cook about 5 minutes on each side. Serve warm or chilled, dusted with confectioners' sugar.

BREAD FRUIT PUDDING (FEATURED RECIPE THE OLIVE GARDEN)

Steps:

• Pre-heat oven to 350ºF.
• PUDDING PREPARATION.
• SOAK bread in milk for 2 minutes until evenly saturated.
• BLEND eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins.
• COAT a 10 - 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil.
• BAKE for approximately one hour or until knife inserted in center comes out clean.
• PLATING SUGGESTION.
• Serve the pudding warm with ice cream.
• Garnish with rosemary sprig.
• VARIATIONS.
• Drizzle with caramel sauce.
• Bake in individual baking cups.
• Use melted vanilla ice cream for vanilla sauce.
• Add 1 tablespoons cinnamon to recipe.