Author Notes
If you add a fruit to a glass of sparkling wine for that look and taste, you can do something similar to bread pudding. Just soak lots and lots of fruit in the bubbly and bake it alongside custard and challah (or brioche). Put a piece of Prosecco-ed fruit into your drinking glass, if you'd like, when you serve. It's a showstopper of a dessert. This will work with most fruit, and not just the ones mentioned in this recipe.
Featured In: A Fruity, Festive Bread Pudding With Twist —Caroline Choe
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Ingredients
- Prosecco-ed Fruit
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500 milliliters
Prosecco (2 cups)
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1/2 cup
sugar
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1 cup
water
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1 cup
blueberries
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1 cup
raspberries or chopped strawberries (whatever you prefer)
-
1
orange, sliced with peel and pith removed
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1
apple, quartered and sliced thin (peel on)
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1
pear, quartered and sliced thin (peel on)
-
1
lemon, zested & juiced
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1 pinch
ground cinnamon (optional)
- Bread and Custard
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5 cups
challah or brioche, cubed into about 1-inch pieces (let it sit out overnight to get stale)
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5
eggs
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1 1/2 cups
whole milk
-
1 teaspoon
vanilla extract
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1 teaspoon
ground cinnamon
-
1/2 teaspoon
kosher salt
-
butter, for greasing your baking dish
-
1 1/2 teaspoons
ground cinnamon (for cinnamon-sugar topping)
Directions
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First, prepare the fruit. Start by making a simple syrup: Combine the sugar and water in a small pot over medium-low heat until the sugar is completely dissolved. Let the syrup cool, and transfer it to a mixing bowl that's big enough to hold all your fruit.
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To the mixing bowl with the syrup, add in all the prepared fruit, lemon zest, lemon juice, (and your optional pinch of cinnamon), and pour Prosecco on top. Stir gently to combine, then cover and refrigerate for 6-hours (or, at the very least, 3 hours).
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Prepare and grease the inside of a large, deep baking dish (enough to hold 3 quarts) with butter. Spread out your cubed challah or brioche at the bottom of the dish.
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Make the custard: In another mixing bowl, whisk together the eggs, milk, vanilla, ground cinnamon, and Kosher salt until combined. Using a strainer, extract the boozy-Prosecco fruit from the liquid, and add it to the custard.* Stir gently to combine.
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Carefully pour the custard and fruit over the bread cubes, distributing the fruit evenly however you can. Let the bread soak along with the custard and fruit for about 15 to 20 minutes.
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In a small shaker jar or bowl, combine the 2 tablespoons of sugar and 1 1/2 teaspoons of cinnamon until they're fully combined.
Sprinkle a layer of the cinnamon-sugar mixture on entire top of the bread pudding.
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Before baking, you can line a sheet pan with foil and place it underneath the dish, in case of any drip-down while it rises and cooks. Bake the bread pudding for 50 to 55 minutes, or until you poke a knife in the center and it comes out clean. Remove it from the oven and allow it to cool for about 10 to 15 minutes. Serve it up and enjoy!
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*If there is lots of leftover Prosecco from the steeping process, feel free to add it to a sweet cocktail!
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