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 You can bake this dessert in ramekins... |
 ...or in a baking dish. Thats the lemoncello sauce glistening under the toasted almonds. So gather your 'mise', and let's pull this together. |
 Use the best ingredients, pure extracts, fresh fruit and nuts, whole milk and heavy cream |
 This will require a basic loaf of somewhat stale bread. I like to trim the crusts, just for appearance - you don't need to do this extra step |
 You'll need 3 large, fresh eggs... |
 ...feel free to put some air into the eggs, milk and extract, to dissolve the sugar & add a little lightness to your dish |
 Drain the blueberries well - fresh, washed or frozen, you do not need the extra liquid discoloring your pudding |
 A little confectioners sugar in a ziplock will coat & keep your berries from 'weeping' into the pudding |
 The bread has soaked up most of the liquid, so time to incorporate the berries |
 Gently fold the berries into your pudding mixture |
 Time to butter up whatever dish you plan to bake the dessert in |
 Now you can pour the mixture into a baking dish... |
 ...or ladle it into the ramekins. |
 The Lemoncello Sauce is a snap. Whip it together while the pudding bakes
|
 Well-toasted slivered almond add that textural crunch that is a perfect counterpoint to the bread pudding |
 So when the dish is done, drizzle all the sauce over the pudding, then dress it with the toasted almond slivers. So good! |
 Old Glory & The Flag of Michigan |
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This is cooking school 101. Easy - and impressive, which takes it to graduate school! Besides, I also have blueberries to use before this year's crop begins to fruit out.
The end result is every bit as delicious as the photo appears.
Ингредиенты
- FOR THE PUDDING:
- 2 c whole milk
- 1 c heavy cream
- 6 c somewhat old bread (about a standard loaf, crusts removed). You do not want a fresh loaf, so let it breath for a day, but use it before it becomes penicillin...teasr the peices of bread into random, bite-sized pieces
- 3 large eggs
- 1 c granulated sugar
- 1/2 tsp lemon zest
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 2 c blueberries, drained of any juice, if frozen
- 2 Tbs butter or shortening
- FOR THE SAUCE:
- 1/4 c lemoncello
- 1/2 c water
- 1 c confectioners sugar
- 1/2 c slivered almonds, well-toasted
- 1 generous Tbs fresh lemon zest
Инструкции
- THE PUDDING:
- Preheat the oven to 350^, rack low
- Butter ramekins or a 7x11 oven dish
- Combine all the pudding ingredients (except the blueberries and bread) in a large bowl and vigously whisk together
- Add the bread to the liquid and turn to combine - you can use your hands, it's OK...
- Let the mixture rest for about 10-15 minutes
- Heat 4-6 cups of water to very hot on the stove and get out a larger pan that will hold your ramekins or baking dish. You need these in a few minutes
- Gently fold the blueberries into the bread pudding mixture
- Pour the pudding mixture into the baking dish or ladle it into the ramekins
- Place the baking dish or ramekins into the larger pan and add the 4-6 cups of very hot water to the large pan (You are baking this pudding in a water bath, a 'bain'
- Bake for an hour without opening the oven. Then look to be sure the top is light golded browned and the toothpick test is successful. Adjust as necessary if you need to add another 5-10 minutes
- THE SAUCE:
- Heat the lemoncello and burn off the alcohol
- Add the water, lemon zest and the sugar and reduce over low heat to creat asomewhat thick syrup - if it gets too thick, add a touch more water. Stir from time to time
- ASSEMBLY:
- When the baking is done, remove from the oven.
- Pour the lemoncello sauce all over the top of the pudding.
- Sprinkle the toasted almonds on top of the pudding and serve
- Great warm, room termperature or cool
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 81 | 30% |
| Total Fat 9.2g | 12% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 53mg | 2% |
| Potassium 115mg | 3% |
| Total Carbs 45.48g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 44.42g | 30% |
| Protein 3.75g | 6% |
Комментарии
06 мая 2011Hi, Claudia - this is a very solid and requested dessert. Sort of a no-brainer, I admit. I always add some pure almond extract to any blueberry recipes because they really complement each other. I encourage every cook on any level to seek out and use 'pure' extracts and just forget about imitation and artificial flavorings. It makes all the difference in the end product. The eggs and cream almost make a semi-souffle in this dish. As busy as I know you are, I hope you might give this puppy a run! And I really appreciate your comment on the photo. I'll be putting up more tonight, as I am also doing the baking dish presentation today. best to you, as always, Amos
