Bread pudding with a unique ingredient
twist -- fresh grapes are used instead of the traditional raisins!
A luscious whipped cream sweetened with brown sugar is simply
gilding this lily of a dessert!
Brioche & Grape
Bread Pudding
- 6 cups brioche, challah, or egg
bread, cut into 3/4-inch cubes
- 1 cup red California seedless grapes
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 6 tablespoons packed light brown sugar
- 3 cups heavy cream
-
- Brown Sugar Whipped Cream:
- 1 tablespoon packed light brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pre-heat oven to 350°F (175°C).
- Place bread cubes in 8-inch square baking
dish. Sprinkle grapes over bread cubes and toss gently to disperse
grapes.
- In medium-sized bowl, combine remaining
ingredients and whisk until smooth. Pour custard mixture over
bread cubes. Stir gently, pressing down on any bread cubes that
pop up out of the custard mixture.
- Set bread pudding pan into a larger pan,
such as a 9 x 13-inch pan, or a roaster. Place doubled pan into
pre-heated oven, then pour very hot tap water into
the outside pan, filling it at least half way. (This is called
a hot water bath and will make the pudding creamier.)
- Bake for 50 minutes to 1 hour. Top of
pudding should be golden in spots and lightly puffed. Remove
from oven, let cool slightly then serve.
- Top with Brown Sugar Whipped Cream if
desired.
Makes 6 servings.
Cook's Note: This can also be baked in
individual ramekins set in a hot water bath for about 30 to 40
minutes.
Nutritional Facts Per Serving: Calories
664; Protein 11 g; Fat 50 g; Calories from Fat 67 %; Carbohydrates
44 g; Cholesterol 328 mg; Fiber 1 g; Sodium 313 mg.
Recipe provided courtesy of California Table Grape Commission.
