Quince Bread Pudding Recipes

QUINCE BREAD PUDDING

Steps:

• Beat the eggs until creamy in a large mixing bowl.
• Add the cream, milk, honey, vanilla, and cinnamon.
• Fold in the bread cubes and mix until well coated.
• Place the mixture in the refrigerator and let sit for 1 1/2 hours.
• Remove from the refrigerator and let set at room temperature for 1/2 hour to warm.
• Preheat oven to 325 degrees.
• Peel, core, and slice the quinces.
• Place the slices in a small bowl and add the sugar and lemon juice.
• Toss until well coated.
• Add the fruit to the bread mixture and mix gently until incorporated.
• Place the mixture in a heavily buttered shallow 2 quart casserole dish.
• Gently tap until smooth on top.
• Bake for 35 minutes.
• Remove from the oven and dust with additional sugar and cinnamon.
• Bake for 10 minutes more or until the top of the pudding is golden brown and the edges are firm.
• The center of the pudding will still be very soft but will firm up after standing.
• Serve warm or at room temperature.

QUINCE POUND CAKE

Steps:

• Cook quince:
• Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour and up to 3 days.
• Preheat oven to 350°F. Butter and flour a 9- by 2-inch round cake pan, knocking out excess flour.
• Into a bowl sift together twice flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan.
• Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely. (Cake keeps, in an airtight container at room temperature, 4 days.)