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Tuesday, July 11, 2017

It's The Raspberry's Turn

This summer I made a vow to make at least one dessert with each of the major summer fruits: strawberries, raspberries, cherries, blueberries, blackberries, and peaches. Each dessert would be a different dessert type as well.  I started off with my Strawberry Shortcake White Chocolate Coconut Trifle back in May.  Last week I made a cherry pie (it was a basic cherry pie, so I didn't post the recipe here).  Today's recipe features raspberries.

Some of my past raspberry recipes include  raspberry buttermilk cake and raspberry truffle brownies, so I wanted to take this dessert away from cakes and bars.  I saw some intriguing raspberry bread pudding recipes online and that sounded delicious.  I decided to make my own version.  I love making bread pudding because it's simple to make, but lends itself to a million sweet and savory variations.

I started with challah bread for my base as I love the texture and sweetness of it.  If you prefer a different bread, feel free to substitute. I added chocolate chips, because I can't go a whole summer without including chocolate in some of my desserts.  It just isn't done. Finally I wanted to add a deeper flavor dimension to my custard. Cinnamon and vanilla both work well with most bread pudding dishes, but I wanted something that would really play against the rapsberries.   A shot of liqueur or spirits is also common in my bread pudding recipes.  In this case I wasn't sure what would highlight both the raspberries and the chocolate.   I decided to use a bit of orange liqueur.



It came together easily and was popular both at home and at work.

Raspberry Chocolate Chip Bread Pudding

Ingredients

  • 1 loaf (about 1lb of challah bread)
  • 1 cup sugar
  • 4 eggs*
  • 1/4 cup orange liqueur such as Triple Sec
  • 2 cups half and half
  • 1 cup mini chocolate chips
  • 2 cups fresh raspberries
A day before you make the pudding, cut the bread into chunks and allow to dry out for a day.

Heat oven to 350 degrees.  Butter an 8" square baking dish (you can also use 9" x 13", but you will need to adjust your baking time by 10-15 minutes).

Mix together eggs, sugar, half and half, and liqueur.  Toss bread cubes in the batter and make sure they are evenly coated.  Stir in chocolate chips.

Lay some of the bread cubes in the baking dish and sprinkle gently with raspberries.  You want to avoid crushing them too much, so the idea to to layer the bread and sprinkle the raspberries over it.  Pour any remaining custard over the top.

Bake for about 50 minutes or until the top is springy. 

*I used four because I bought my eggs at the farmers' market where I don't have much choice over size.  My eggs were on the small side.  If you are buying uniformly large eggs at the supermarket, you may want to consider using fewer.

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