Bread Pudding With Fruit Compote

Bread Pudding With Fruit Compote
Con Poulos
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preparation
15
minutes
cooking
100
minutes
Serves 10

Ingredients

4
tablespoons
(1/2 stick) unsalted butter, cut into small pieces, plus more for the baking dish
8
large eggs
2
cups
whole milk
2
cups
heavy cream
2
teaspoons
pure vanilla extract
1 1/2
cups
sugar
3/4
teaspoon
kosher salt
1
pound
challah bread or brioche, cut into 1-inch pieces (about 10 cups)
1
cup
fresh orange juice
1
cup
dried apricots, cut into quarters
1/2
cup
golden raisins
1/2
cup
dried cherries
2
tablespoons
brandy (optional)

Directions

  1. Butter a 9-by-13-inch or some other large, shallow baking dish. In a large bowl, whisk together the eggs, milk, cream, vanilla, 1 cup of the sugar, and ½ teaspoon salt.
  2. Heat oven to 350° F. Place the bread in the prepared dish and pour in the egg mixture, pressing the bread down to submerge it. Let sit for 30 minutes, pressing down on the bread occasionally.
  3. Sprinkle the bread with ¼ cup of the remaining sugar and dot with the butter. Place the dish on a rimmed baking sheet and bake until set and golden, 55 to 65 minutes (tent with foil if the pudding browns too quickly).
  4. Meanwhile, in a small saucepan, combine the orange juice, apricots, raisins, cherries, and the remaining ¼ cup of sugar and ¼ teaspoon salt. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the fruit is soft and the liquid is slightly thickened, 10 to 12 minutes. Remove from heat and stir in the brandy (if using). Serve the compote with the bread pudding.
Dawn Perry
October 2011

Nutritional Information

  • Per Serving
  • Calories 639
  • Fat 31 g
  • Sat Fat 17 g
  • Cholesterol 257 mg
  • Sodium 432 mg
  • Protein 13 g
  • Carbohydrate 78 g
  • Sugar 49 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 171 mg
What does this mean? See Nutrition 101.

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