Blueberry, Orange Bread Pudding with Strawberry, Rhubarb Sauce

Blueberry Orange Bread Pudding with Strawberry Rhubarb Sauce Recipe

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

The Blueberry, Orange Bread Pudding with Strawberry, Rhubarb Sauce is a delightful dessert that combines the tangy sweetness of blueberries and oranges with the tartness of strawberries and rhubarb. This recipe is perfect for those who appreciate the intricate balance of flavors and textures in their desserts. The bread pudding is soft and moist, with a rich fruity flavor, while the sauce adds a refreshing contrast. This dish is not only a treat for the taste buds but also a feast for the eyes, with its vibrant colors and elegant presentation.

History

Bread pudding has a long history, dating back to the 11th and 12th centuries. Originally, it was a means to utilize stale bread, thus preventing waste. Over the centuries, it evolved into a beloved dessert in many cultures, with each adding its unique twist to the basic recipe. The addition of blueberries, orange, strawberries, and rhubarb to the bread pudding is a relatively modern innovation, reflecting contemporary culinary trends towards combining traditional recipes with new, vibrant flavors.

Ingredients

5 cups day-old french bread, crumbed in the food processor
5 tbsp dried blueberries
3 tbsp unsalted butter
0.67 cup sugar
1.67 cups whole milk
3 extra large eggs, plus 1 yolk
1 tbsp grated orange rind
1 cup water (for the pot)

Strawberry rhubarb sauce

1 pt (473 ml) ripe strawberries
2 cups diced rhubarb
6 tbsp sugar

How to prepare

Process day-old bread slices to create a coarse mixture.
Place the mixture in a large bowl.
Add the blueberries.
Melt the butter and use a portion of it to brush the inside of a 1 qt (946 ml) soufflé bowl.
Toss the remaining butter with the bread and blueberries.
Combine the sugar, milk, eggs, and orange rind, and beat well.
Mix the sugar mixture into the bread mixture.
Allow the mixture to rest for a few minutes to absorb the liquid.
Transfer the mixture into the soufflé bowl.
Cover the dish with aluminum foil, ensuring a tight fit around the sides but leaving the top loose.
Cut a piece of foil measuring 2 feet by 1 foot and fold it twice lengthwise to create a strip for handling the dish in and out of the pressure cooker.
In a 5-7 qt (6.62 liter) pressure cooker, add one cup of water and place the trivet inside.
Lower the soufflé dish into the pressure cooker using the foil strip.
Fold the ends of the strip over the dish.
Lock the lid in place and bring the pressure cooker to high pressure.
Adjust the heat to maintain pressure and cook for 15 minutes.
Allow the pressure to drop naturally.
Serve the dish warm or chilled with the strawberry rhubarb sauce.

Strawberry rhubarb sauce

Place the strawberries and rhubarb into the small pressure fry pan.
Sprinkle two tablespoons of sugar on top of the fruit without stirring.
Lock the lid in place and bring the pressure fry pan to pressure.
Turn off the heat and allow the pressure to drop naturally.
Open the lid and add the remaining sugar.
Puree the sauce using a food processor.

Variations

For a twist on the classic recipe, try using different fruits such as raspberries, blackberries, or peaches. You can also experiment with spices like cinnamon, nutmeg, or vanilla to add depth to the flavor. For a dairy-free version, substitute the milk with almond or coconut milk and use a dairy-free butter alternative.

Cooking Tips & Tricks

To ensure the bread pudding is perfectly moist and flavorful, use day-old French bread as it absorbs the liquid ingredients better. When mixing the bread with the wet ingredients, allow it to rest for a few minutes to soak up the flavors fully. For the sauce, make sure to use ripe strawberries and rhubarb for the best taste and texture. Adjust the sugar according to the tartness of the fruit.

Serving Suggestions

This bread pudding can be served warm or chilled, depending on preference. For an extra indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A sprig of mint can add a refreshing touch and enhance the presentation.

Cooking Techniques

The key technique in this recipe is the use of a pressure cooker, which significantly reduces the cooking time while ensuring the bread pudding is evenly cooked and moist. When making the sauce, gently simmering the fruits allows them to soften and release their natural juices, creating a rich, flavorful sauce.

Ingredient Substitutions

If you don't have day-old French bread, any dense, crusty bread will work well. Dried cranberries or cherries can be used in place of blueberries. For a lower sugar option, reduce the sugar in the sauce and use a sugar substitute in the pudding.

Make Ahead Tips

This dessert can be made a day ahead and stored in the refrigerator until ready to serve. The flavors will continue to develop, enhancing the overall taste. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve the bread pudding in individual ramekins for an elegant presentation. Drizzle the strawberry rhubarb sauce over the top and garnish with fresh berries and orange zest. A dusting of powdered sugar can add a final touch of sweetness.

Pairing Recommendations

This dessert pairs beautifully with a sweet dessert wine, such as a Moscato or Riesling. For a non-alcoholic option, a freshly brewed cup of Earl Grey tea or a glass of sparkling water with a twist of orange can complement the flavors of the pudding and sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 10 minutes or warm in the microwave for a few seconds until heated through.

Nutrition Information

Calories per serving

A single serving of this bread pudding contains approximately 300 calories. The majority of these calories come from carbohydrates and fats.

Carbohydrates

This dessert is relatively high in carbohydrates, primarily due to the sugar and bread. A single serving contains approximately 45 grams of carbohydrates. The fruits also contribute natural sugars, which are healthier but should still be consumed in moderation.

Fats

The fats in this recipe come mainly from the unsalted butter and whole milk. A serving contains about 10 grams of fat, of which 6 grams are saturated fats. Using low-fat milk can reduce the fat content without significantly affecting the taste or texture of the pudding.

Proteins

Each serving of this bread pudding provides around 5 grams of protein, mainly from the milk and egg yolks. While not a high-protein dish, it offers enough to contribute to a balanced diet.

Vitamins and minerals

This dessert is a good source of several vitamins and minerals, particularly from the fruits used. Blueberries, strawberries, and oranges are rich in Vitamin C, which is essential for immune function and skin health. Rhubarb is a good source of calcium, potassium, and Vitamin K.

Alergens

The main allergens in this recipe are gluten (from the bread), dairy (from the milk and butter), and eggs. Those with allergies to these ingredients should avoid this dish or look for suitable substitutions.

Summary

Overall, the Blueberry, Orange Bread Pudding with Strawberry, Rhubarb Sauce is a moderately indulgent dessert. It offers a good balance of flavors and nutrients, making it a delightful end to any meal. However, those watching their carbohydrate or fat intake should enjoy it in moderation.

Summary

The Blueberry, Orange Bread Pudding with Strawberry, Rhubarb Sauce is a delightful dessert that combines classic flavors with a modern twist. With its rich, fruity taste and elegant presentation, it's sure to impress at any gathering. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs. Enjoy this delicious treat as a special ending to your meal or as a comforting snack any time of the day.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer afternoon, the smell of freshly baked bread wafting through the air as I wandered through the bustling farmers market in search of the perfect ingredients for my next culinary creation. As I passed by a quaint little stand overflowing with baskets of ripe blueberries and vibrant oranges, I felt a spark of inspiration ignite within me.

I struck up a conversation with the vendor, an older woman with a warm smile and a twinkle in her eye. She told me tales of her own grandmother, who had passed down the recipe for a blueberry and orange bread pudding that had been a family favorite for generations. Intrigued, I begged her to share the recipe with me, and she graciously agreed.

I hurried home, eager to try my hand at this tantalizing new dish. As I gathered the ingredients and prepared the bread pudding, I found myself lost in a whirlwind of memories. I recalled the countless hours I had spent in the kitchen with my own grandmother, learning the secrets of her famous apple pie and hearty beef stew. Each dish held a story, a piece of history passed down from generation to generation.

As the bread pudding baked in the oven, filling my kitchen with the sweet scent of blueberries and citrus, I couldn't help but feel a sense of pride and satisfaction. This recipe was more than just a collection of ingredients and instructions - it was a connection to the past, a link to my heritage that I could share with my own loved ones.

When the bread pudding emerged from the oven, golden and bubbling, I knew I had created something truly special. But the dish was not complete without the finishing touch - a luscious strawberry and rhubarb sauce that added a burst of tangy sweetness to every bite.

I whipped up the sauce in a matter of minutes, the strawberries and rhubarb simmering together in a fragrant blend of sugar and spices. As I poured it over the warm bread pudding, the vibrant red sauce cascading down the sides in a tantalizing swirl, I knew I had struck gold.

I served the blueberry and orange bread pudding with strawberry and rhubarb sauce to my family that evening, watching as their eyes lit up with delight at the first bite. The flavors danced on their tongues, a symphony of sweetness and tartness that left them clamoring for more.

As we sat around the table, savoring each mouthful and sharing stories of our own childhood memories, I felt a deep sense of gratitude for the recipes that had been passed down to me. They were more than just a collection of ingredients and instructions - they were a legacy, a gift from the past that I could carry into the future.

And so, as I sit here now, penning this story for you, my dear grandchild, I hope that you too will find joy in the art of cooking. May you seek out new recipes, learn from those who came before you, and create dishes that not only nourish the body but also feed the soul.

For in the kitchen, as in life, there is magic to be found in the simple act of creating something from nothing. And with each dish we make, we honor the traditions of our ancestors and forge new memories that will be cherished for generations to come.