Cook Time: 1 hour, 10 minutes
Ingredients:
1 cup dried apricots, sliced, or 8 fresh apricots, cut in small wedges1-1/4 cups sugar
.
Pudding:
7 egg yolks
1/3 cup sugar, plus additional for sprinkling
2 cups half-and-half or whole milk
2 cups cream
Grated zest of 1 orange
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon nutmeg
1 Tablespoon kirsch (cherry brandy)
4 ounces good-quality almond paste, cut in pea-size pieces, optional
About 1 pound brioche, pain-de-mie or good day-old homemade white bread, cut into 1/2-inch cubes (about 5 cups)
Preparation:
Whisk the egg yolks in a large bowl. Slowly add 1/3 cup sugar and mix well. Whisk in the half-and-half or milk and the cream. Add the orange zest, salt, vanilla and almond extracts, nutmeg, and kirsch. Gently fold in the poached apricots; the almond paste, if using; and the bread cubes. Transfer the pudding mixture to the gratin dish or ramekins. Let rest at least 1 hour or refrigerate overnight.
Preheat the oven to 375 degrees F. Sprinkle a little sugar over the top of the pudding. Place the gratin dish or ramekins on a baking sheet to catch any overflow. Bake until nicely browned, about 55 minutes. Serve warm or at room temperature.
Yield: 8 servings
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