Skip to main content

Bejeweled Bread Pudding

For D's class holiday breakfast, he wanted to bring bread pudding. He wanted to use quinoa bread, but I didn't have any more and didn't feel like making any. Sorry. But, I stirred in some cooked red quinoa and it looked just the same. He was satisfied; I was relieved. Off it went.


I was inspired to bake a re-do since I didn't get to try any of D's bread pudding. I added some caramelized apples, fresh persimmon, and pomegranate arils that reminded me of carnelian and garnets. The bread pudding looked bejeweled.

Ingredients
  • 8-10 C cubed bread (I used a mixture of a French loaf and a wheat loaf)
  • 3/4 C cooked red quinoa
  • 4-5 large eggs
  • 2 C eggnog
  • 3/4 C + 2 T organic dark brown sugar
  • 2 T pure vanilla extract
  • 2 T organic almond extract
  • butter
  • 1 T spices (I used a mixture of ground cinnamon, ground nutmeg, ground cardamom, and ground ginger)
topping
  • 1 T butter
  • 1 T organic granulated sugar
  • 2 apples, sliced
  • 2 Fuyu persimmon, peeled and sliced
  • pomegranate arils
  • eggnog for drizzling

Procedure
Preheat the oven to 350 degrees. Butter the baking dish. In a large mixing bowl, whisk together the eggnog, sugar, eggs, vanilla, and extracts. Stir in the spices, then blend in the bread cubes and quinoa until moistened.


Press the mixture into the buttered baking stone. Cover with foil. Bake for 50 minutes. Uncover and sprinkle with 2 T sugar. Bake for another 10 to 15 minutes or until the mixture is firm and golden.

While the pudding bakes make your topping. Place sliced apples in a saucepan with butter and sugar. Heat until the caramel forms and the apples are softened.

To serve, slice the bread pudding and place them on serving plates. Top them with the caramel apples, sliced persimmons, and a sprinkling of pomegranate arils. Drizzle with eggnog.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur