BODINO CON TORTA DI CILIEGIA

Authorildavide

Tart Cherr y Poached Pear Bread Pudding

 1 loaf “3½ cups of day old sourdough bread, crusts partially trimmed off and cut into 1” cubes
 8 egg yolks
 ¾ cup sugar
 2 cups of cream
 1 cup of milk
 1 tablespoon of vanilla extract
 1 cup of dried tart cherries
 ½ cup of golden raisins
 1 pear cored, peeled, cut into ½ cubes
 ½ sugar
 1 teaspoon of lemon juice

1

Take cut bread cubes and place in to large bowl and set aside. To make cream anglaise heat cream and milk until scolding, as cream and milk are heating up mix egg yolks with ¾ cup of sugar until smooth. Add scolded cream mixture to egg slowly tempering then add vanilla, set aside and let cool.

2

Poach pears in 1½ cups of water and ½ cup of sugar for 5 minutes and strained set aside.

3

Now add cream anglaise to bread cubes reserving and chilling ½ cup for sauce. Fold in pears, tart cherries and raisins. Coat 9 by 9 baking pan or bread loaf pan with butter and add pudding mixture covering it with foil. Bake for 40 minutes.

Ingredients

 1 loaf “3½ cups of day old sourdough bread, crusts partially trimmed off and cut into 1” cubes
 8 egg yolks
 ¾ cup sugar
 2 cups of cream
 1 cup of milk
 1 tablespoon of vanilla extract
 1 cup of dried tart cherries
 ½ cup of golden raisins
 1 pear cored, peeled, cut into ½ cubes
 ½ sugar
 1 teaspoon of lemon juice

Directions

1

Take cut bread cubes and place in to large bowl and set aside. To make cream anglaise heat cream and milk until scolding, as cream and milk are heating up mix egg yolks with ¾ cup of sugar until smooth. Add scolded cream mixture to egg slowly tempering then add vanilla, set aside and let cool.

2

Poach pears in 1½ cups of water and ½ cup of sugar for 5 minutes and strained set aside.

3

Now add cream anglaise to bread cubes reserving and chilling ½ cup for sauce. Fold in pears, tart cherries and raisins. Coat 9 by 9 baking pan or bread loaf pan with butter and add pudding mixture covering it with foil. Bake for 40 minutes.

BODINO CON TORTA DI CILIEGIA
2017-10-25T11:16:40+00:00October 25th, 2017|