Bread Pudding With Mezcal Marinated Dried Fruits

Recipe Ingredients

1/2 cup	73g / 2.6oz	Dried apricots - diced
1/2 cup	73g / 2.6oz	Dried pineapple - diced
1/2 cup	80g / 2.8oz	Golden raisins - diced
2 cups	474ml	Mezcal
1 cup	237ml	Water
1		Milk
1		Heavy cream
2 cups	396g / 13oz	Sugar
6		Eggs
1 teaspoon	5ml	Cardamom
1 teaspoon	5ml	Ground canela
1		Loaf egg-based dough - diced
		= (like brioche or challah)

Recipe Instructions

Begin in a small saucepot, add all the dried fruits and mezcal with water and cook for 20 minutes until all the fruit has absorbed the mezcal. Set aside.

In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes. Let cool.

In a large mixing bowl whisk in the eggs with cardamom, canela until well beaten. Add the cooled milk mixture to the eggs and whisk further.

In a buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread. Add the milk-egg mixture to the bread and fruit.

Bake in 325 degree oven for 25 minutes until golden brown on the outside.

Serve a slice of bread with a scoop of cinnamon ice cream.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B05) - from the TV FOOD NETWORK

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