by gabrielaskitchen
View
my 10 other recipes »
A&M's Testing Notes:
Expand Collapsegabrielaskitchen's Notes:
Expand
1
large loaf Italian or French bread, about 3 cups cubed
Ask the
hotline about
this ingredient!
3/4 cups
honey
Ask the
hotline about
this ingredient!
2 sprigs
fresh rosemary or 1/2 tsp. dry rosemary pulverized
Ask the
hotline about
this ingredient!
1 teaspoon
zest of lemon
Ask the
hotline about
this ingredient!
1 teaspoon
zest of grapefruit
Ask the
hotline about
this ingredient!
1 teaspoon
zest of one orange
Ask the
hotline about
this ingredient!
1/2 teaspoon
vanilla or 1/2 vanilla bean scraped
Ask the
hotline about
this ingredient!
1/2 cup
unsalted butter melted
Ask the
hotline about
this ingredient!
juice of one small lemon
Ask the
hotline about
this ingredient!
4
eggs, separated
Ask the
hotline about
this ingredient!
1 1/2 cup
whole milk
Ask the
hotline about
this ingredient!
1/2 cup
toasted pinenuts
Ask the
hotline about
this ingredient!
Preheat the oven to 300°. Cut or tear a loaf of bread into approximately 1 inch cubes. Spread the bread, in one layer, on baking sheets. Toast for about 10 minutes, until bread is slightly crisp on the outside but still spongy on the inside.
Ask the hotline about this step!Place milk, rosemary, citrus zest and vanilla in a sauce pan on medium heat. Bring to a gentle boil, then promptly remove from heat and cover. Let rest for 15 minutes. If you used fresh rosemary remove and discard the sprigs and leaves. Add honey to the milk mixture stirring until completely incorporated.
Ask the hotline about this step!In a large bowl, combine the bread cubes, lemon juice and melted butter.
Ask the hotline about this step!Prepare a 8 x 8 x 1 1/2 in. square pan. Lightly grease the bottom and sides with unsalted butter. Place bread into the pan.
Ask the hotline about this step!In a separate bowl, separate egg yolks and white, reserving both for use. Beat the egg yolks until lemon colored. Add to the milk mixture, blending well.
Ask the hotline about this step!In yet another bowl, beat egg whites until stiff peaks form. Fold into the first milk and egg mixture.
Ask the hotline about this step!Pour the final pudding-like mixture over the bread, making sure that it is evenly coated. Top with toasted pinenuts.
Ask the hotline about this step!Place the baking pan into a larger pan or roasting pan. Pour enough hot water into the outer pan to come halfway up the sides of the pan containing the bread pudding.
Ask the hotline about this step!Bake at 350° for 45 minutes. Serve with fresh whipped cream (1 small carton heavy cream plus 2 Tbs. sugar whipped).
Ask the hotline about this step!I substituted buttermilk for the milk and it worked out well. It was just a little too sweet for my taste, so next time I plan to cut 1/3 of the honey and add a pinch of salt. Also, the consistency of the bottom layer was almost greasy, so I am going to cut the butter a bit as well. I'll definitely try it out again, the flavors are beautiful together.
Just a warning, this was very rich, and my kitchen was little chaotic while cooking, but it was tasty, and apparently feeds a lot more people than I thought it would.
Just saw this one. Definitely going in my recipe box under the "how to impress the guests" category.
Here are two things Amanda and Merrill pointed out in their video that I want to include on this page in case you make this recipe without watching the video. Do watch the video though it's cute!
A) In step 5 make sure to add the warm milk mixture to the eggs little by little so the eggs temper and don't' "scramble."
B) In step 6 beat the whites to just under stiff peaks. That is, beat until fluffy and airy.
Gorgeous- I think it will be worth the extreme dishwashing to try this!
Thanks, it was (although my boyfriend did the dishes, not I).
I made a Strawberry Rhubarb pie (strawb season just starting in FL) AND this fabulous amazing bread pudding for my husband's birthday party last night to rave reviews from all. How can you not love something covered in pignolis.
Seems like a nice complimentary dessert- rhubarb pie! So glad you enjoyed the pudding!
This was FANTASTIC!!
This sounds incredible! I've been making lavender honey lately and think I'll try making this recipe with that!
I hop you will you be posting your recipe for the honey. How does one infuse honey with herbs? Pulverized?
Although I'm not a big fan of pine nuts, I must say that your pudding looks scrumptious. Since I haven't tried making it myself I wouldn't know this...but from the photograph it looks like it would be creamy. I would have voted for you as well, 'cause I can't make up my mind, but the site tells me I can only vote once. But anyway (Vote: Slurrpalicious)
Thanks....it's definitely a tough decision!
When serving this, it'd be nice to set the pan on charred pine branches, a la arielleclementine! That would be a showstopper. Just don't burn your house down. ;~)
I'm going to arielleclementines recipes now to check this out...intrigued.
I love the combination of citrus with the pine nuts sprinkled on top (my favorite!) - great recipe!
this looks incredible! can't wait to try it out =)
As does yours! I'm a chocolate fiend and my beau loves his bourbon! I'm giving your recipe a try very soon!
Oh, my God: I have just had a bread pudding conversion. I will never compare bread pudding to Joe Lieberman again. Lovely!
hehe. I want to hear more about this bread pudding : Joe Lieberman comparison.
This sounds elegant. I have a recipe that uses citrus and separates into layers but it's much less interesting. Since I'm awash in Meyer lemons, I will try them...
Please let me know how the Meyer Lemons work out. I'm embarrased to admit I've never had one! This recipe was my way of getting a more complex citrus flavor sans the Meyers.
This looks and sounds amazing. It's like a big giant pignoli cookie!
yup!
I can't believe I missed this I thought I looked at all the bread puddings. You bet I'll be making this, this looks great. Saving in my file right now. We have honey bees and the honey this year has citrus notes that will be great in this. Thanks for entering this recipe.
You're so lucky to have bees! Hope you enjoy it!
This looks very delicious. I love pine nuts -- I'm looking forward to trying this!
Thanks, I love pine nuts too! In New Mexico we call them piñon and eat them like sunflower seeds...although they are a bit more difficult to crack with your teeth....
I'm from New Mexico as well...love those pinons!
Rosemary and orange go so well together. (I make a red wine vinegar that's infused with the two.) The pinenuts are a delightful touch, as well. Very nicely done!!!
oooo, have you posted the recipe for your red wine vinega? I'd love to try it!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
photo 1 of 20
photo 2 of 20
Don't try this spatula-balancing trick at home, kids! Leave it to the professionals.
photo 3 of 20
Don't you just want to jump in there too?
photo 4 of 20
photo 5 of 20
Amanda clearly disapproves of Merrill's egg-separating technique.
photo 6 of 20
photo 7 of 20
The truster citrus reamer is at it again.
photo 8 of 20
Ah, butter. Do you think the fact that this recipe uses a whole stick has anything to do with why we like it so much?
photo 9 of 20
We used a dark, flavorful honey. If you're looking for subtlety, choose something lighter.
photo 10 of 20
The dried out bread cubes get doused in lemon juice and melted butter.
photo 11 of 20
Amanda shows those egg yolks who's boss.
photo 12 of 20
The bread goes into a buttered pan.
photo 13 of 20
We tempered the egg yolks with a bit of the hot milk before whisking everything together.
photo 14 of 20
And now for some electric beater action...
photo 15 of 20
All the players await their big moment.
photo 16 of 20
Don't over-whip the egg whites, or they'll start to separate and won't do their job as well.
photo 17 of 20
Once you've folded the whites into the custard, you pour the whole thing over the bread cubes. Make sure to disperse the foam from the egg whites evenly.
photo 18 of 20
1/2 a cup of pine nuts is really too much for one person to take on. This is one of those moments when teamwork really pays off.
photo 19 of 20
photo 20 of 20
This is a treasure. Gracias Gabriela.