Author Notes
Bread Pudding is one of my favorite deserts and this one incorporates the sweet taste of Dates with the boozy flavor of Triple Sec. —Mark Reed
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Ingredients
- Bread Pudding
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1/2 pound
French Bread
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14 ounces
Heavy Whipping Cream
-
2 ounces
Triple Sec
-
1/2 teaspoon
All Spice
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1/2 teaspoon
Coriander
-
1/2 cup
Sugar
-
4
Egg Yolks
-
1 cup
Chopped Dates
- Raspberry Sauce
-
6 ounces
Raspberries
-
4 ounces
Triple Sec
-
4 ounces
Sugar
Directions
- Bread Pudding
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Mix Triple Sec, Heavy Whipping Cream, Yolks, Coriander and All Spice into a large mixing bowl.
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Add Sugar and mix well.
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Add Chopped Dates to mixture.
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Tear up bread into about 1 inch pieces and add to mixture. Mix well so that everything is coated completely in the mixture.
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Pour everything into an 8x8 Pyrex dish and let sit for 30 minutes.
Preheat the oven to 325 degrees
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Bake for 30 minutes.
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Let rest for 15 minutes and begin the Raspberry Sauce for on top.
- Raspberry Sauce
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Add all ingredients to pot, stir to mix and begin cooking on high heat.
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Continue to stir and break apart the raspberries as they begin to boil.
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Reduce the the heat to medium and continue to stir until the sauce has reached an nice syrupy consistency.
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Remove from heat and strain to remove any seeds.
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Pour over servings of the bread pudding and serve.
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