Recipe Finder: Plum Bread Pudding

December 06, 2010|By Julie Rothman, Special to The Baltimore Sun

Darlene Lanford from New Market, Tenn., was looking for a recipe for what she called Plum Nut Bread Pudding. She said that when she was a child, her mother used to take her to a store in her hometown called "Cresses"; this dish was a favorite of hers and her mother's that was served at the restaurant in the basement of the store. This was not a traditional English plum pudding but rather a bread pudding that was made with plums.

After some searching, I located a recipe for a plum bread pudding on a food blog written by Erica Penzer Kerekes from Los Angeles (inericaskitchen.com). Kerekes said that she developed this recipe to make use of the Santa Rosa plums she had growing in her backyard, which are too sour to eat straight, but are great for baking. She uses brioche bread in her recipe but she says any rich white bread would work equally well. Her original recipe did not call for nuts but she said that 1/2 cup of chopped nuts could certainly be added if desired. While this is a new recipe, hopefully it's close to what Lanford remembers from her childhood.

Requests

Claudia Santini from Santa Rosa, Calif., is looking for a Carmel Brownie recipe that was made with a German Chocolate cake mix as the base.

If you are looking for a recipe or can answer can answer a request, write Julie Rothman, Recipe finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278, or email recipefinder@baltsun.com. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions.

Plum Nut Bread Pudding

Makes: 8-10 servings

1 pound (10 to 12) tart plums, diced

1 cup granulated sugar, divided use

1 loaf brioche, preferably a little stale, cut into cubes

10 eggs

1 quart whole milk

2 cups half and half

Pinch of salt

1/4 cup Grand Marnier, triple sec or other orange-flavored liqueur

1/2 teaspoon Chinese five-spice powder (an Asian spice mixture; available in gourmet markets or spice shops)

3 Tablespoons raw sugar

Combine diced plums with 1/2 cup granulated sugar in a bowl. Let the plum mixture sit at room temperature for 30 minutes; the sugar will draw the juices out of the fruit and create syrup.

Put the brioche cubes on a baking sheet. Bake the brioche briefly, just to dry out a little. Let cool.

In a large bowl, beat the eggs, then whisk in the rest of the granulated sugar, milk, half and half, salt, liqueur, and five spice powder. Add brioche cubes and mix well, so all the bread is coated with the egg mixture. Pour in the plum mixture with all the syrup that has accumulated and mix again. Let the mixture sit at least half an hour, to let the bread absorb the egg mixture and the plum juices.

Spray a 9x12 baking dish with cooking spray. Turn the bread mixture into the prepared dish and sprinkle with the course raw sugar. Bake in a preheated 400 degree oven for about 1 hour, or until the center of the pudding wiggles slightly when you shake the pan, and the top of the pudding is golden brown. Let cool. Serve at room temperature, with whipped cream if you like.

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