On my last trip to New Orleans, I took a Southern Cooking class. The teacher taught us a bit about making bread pudding. I wasn’t fond of bread pudding as a child. Most bread puddings had too many raisins. Bread pudding has come a long way. In New Orleans, I went back to G W Fins just for their white chocolate and caramel bread pudding to celebrate my birthday with my boyfriend, Chad. It was just as divine as the last time! Here’s a picture of an apple bread pudding I made during apple season last year. The recipebelow is quite versatile. You can substitute berries, apples or pumpkin puree for the apricots.
I have a dear client, Miss Jean. She is suffering from ALS. Eating isn’t as enjoyable for Miss Jean. However, she does love bread pudding. Each time I come to her home to make a batch of pureed, healthy entrees, I always pop a delicious, smooth, seasonal bread pudding in her Cuisinart CSO. After a few hours of soaking I let the bake steam setting on the Cuisinart CSO take care of the rest. For the Wolf CSO, use the Convection Steam setting. Set the temperature to 350 degrees and the time for 35 minutes. Start with a cold oven.
- 12 ounces egg bread, challah w/crust, torn into ¾" pieces preferred
- 7 large eggs
- ½ cup whole milk
- 6 apricots, fresh, ripe diced or pureed
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon nutmeg, ground
- 1 teaspoon cinnamon, preferably Ceylon cinnamon
- 1 tablespoon butter
- ½ cup pecan pieces, toasted
- maple syrup to drizzle over the top
- Butter glass pie plate or round ceramic dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover and let sit for a couple of hours.
- Uncover and place dish in convection/steam oven. Turn the dial to bake steam setting. Push in the dial. Turn the temperature to 350°F. Push in the dial. Turn the dial to 45 minutes. Push the start button and bake for 45 minutes.
- Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.