Bread Pudding with Dried Cherries

Bread Pudding with Dried Cherries Recipe from Belgium and France

Region / culture: Belgium, France | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 8

Introduction

Bread Pudding with Dried Cherries is a delightful twist on a classic dessert that combines the comforting texture of bread pudding with the tart sweetness of dried cherries. This recipe is perfect for those who appreciate the traditional flavors of bread pudding but are looking for something a little different. The addition of French bread, a hint of lemon zest, and the unique method of grilling, rather than baking, brings a new dimension to this beloved dish.

History

Bread pudding has its roots in the early 11th and 12th centuries as a means of utilizing stale bread. Over time, it evolved from a humble peasant dish to a popular dessert found in many cultures around the world. The incorporation of dried cherries into bread pudding is a more modern adaptation, adding a burst of flavor and color that enhances the traditional recipe.

Ingredients

French Toast

10 slices of french bread (approximately 5 cups cubed)
3 large eggs
1.25 cups of sugar
1.5 tsp of vanilla extract
1.25 tsp of nutmeg
1.25 tsp of cinnamon
2 tbsp of unsalted butter
2 cups of skim milk
1 cup of dried cherries
1 tsp of grated lemon zest
Low-fat vanilla frozen yogurt (optional)

How to prepare

Grill the bread over Direct Medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time.
Cut the bread into cubes and set them aside.
In a large bowl, beat the eggs until frothy, about 3 minutes.
Add the sugar, vanilla, nutmeg, cinnamon, and melted butter.
Beat the mixture until well blended.
Add the milk, then stir in the dried cherries and lemon zest.
Add the bread cubes and toss until well mixed.
Let the mixture rest for about 45 minutes, patting the bread down into the liquid occasionally.
Transfer the bread and egg mixture to a 5- by 9-inch loaf pan.
Place the pan in the center of the cooking grate and grill over Indirect Medium heat for 50 to 60 minutes or until the top is well-browned and puffy.
Slice and serve the dish warm with low-fat frozen yogurt, if desired.

Variations

Consider these variations to suit your taste or dietary needs:
Use almond milk and a plant-based butter substitute for a dairy-free version.
Swap the dried cherries for dried blueberries or cranberries.
Add chopped nuts for added texture and flavor.

Cooking Tips & Tricks

To ensure your Bread Pudding with Dried Cherries turns out perfectly, consider the following tips:

- Use day-old French bread for the best texture.

- Gently press the bread cubes into the egg mixture to ensure they're fully soaked.

- Allow the mixture to rest for the full 45 minutes for the bread to absorb all the flavors.

- Grill over indirect heat to cook evenly without burning the bottom.

- Let the bread pudding rest for a few minutes after grilling before serving to set the texture.

Serving Suggestions

Serve this bread pudding warm for the best texture and flavor. A dollop of low-fat frozen yogurt on top adds a creamy contrast without adding too many extra calories.

Cooking Techniques

Grilling the bread pudding over indirect heat is a unique technique that gives it a slightly smoky flavor and prevents the bottom from burning. Ensure your grill is preheated and maintain a consistent temperature throughout the cooking time.

Ingredient Substitutions

If you don't have French bread, any dense bread like brioche or challah will work well. Maple syrup can be used in place of sugar for a different flavor profile.

Make Ahead Tips

Assemble the bread pudding and let it soak overnight in the refrigerator. The next day, let it come to room temperature for about 30 minutes before grilling.

Presentation Ideas

Serve slices of bread pudding on plates with a dusting of powdered sugar and a few fresh cherries for garnish. A sprig of mint adds a pop of color.

Pairing Recommendations

A sweet dessert wine or a cup of strong coffee pairs beautifully with the rich flavors of this bread pudding.

Storage and Reheating Instructions

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of this bread pudding contains approximately 300-350 calories, making it a relatively high-calorie dessert option. Portion control is recommended for those watching their calorie intake.

Carbohydrates

This recipe contains carbohydrates primarily from the French bread and sugar. Each serving provides approximately 45-55 grams of carbohydrates, making it a high-carb dessert option. The dried cherries also contribute a small amount of natural sugars and fiber.

Fats

The fats in this recipe come from the unsalted butter and eggs. Each serving contains about 10-15 grams of fat, with a mix of saturated and unsaturated fats. Using skim milk helps to keep the overall fat content lower.

Proteins

Each serving of Bread Pudding with Dried Cherries provides approximately 8-10 grams of protein, coming from the eggs and milk. This makes it a dessert with a moderate protein content.

Vitamins and minerals

This dessert is a source of several vitamins and minerals, including calcium from the milk, vitamin A from the eggs, and various B vitamins from the bread. The dried cherries also add a dose of vitamin C and potassium.

Alergens

Common allergens in this recipe include gluten (from the bread), eggs, and dairy. It's not suitable for those with allergies to these ingredients.

Summary

Overall, Bread Pudding with Dried Cherries is a delicious dessert that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. However, it is high in calories and contains common allergens.

Summary

Bread Pudding with Dried Cherries is a delightful and versatile dessert that combines the comforting texture of traditional bread pudding with the tart sweetness of dried cherries. With its rich flavor profile and unique grilling technique, it's sure to become a favorite for special occasions or cozy nights in.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Bread Pudding with Dried Cherries. It was a rainy afternoon in the early spring, and I was visiting my dear friend Margaret in her cozy little cottage on the outskirts of town. Margaret was known for her incredible baking skills, and she always had some delicious treat waiting for me whenever I came to visit.

On that particular day, Margaret greeted me with a warm hug and a mischievous twinkle in her eye. "I have a new recipe to share with you, my dear," she said, leading me into her kitchen. The sweet scent of cinnamon and vanilla filled the air, and I couldn't help but feel excited to see what she had in store for me.

As Margaret busied herself in the kitchen, I sat at the small wooden table, sipping on a cup of hot tea and watching her work her magic. She pulled out a loaf of day-old bread, a carton of milk, a handful of dried cherries, and a few other ingredients from her cupboards. With a deft hand, she tore the bread into bite-sized pieces, soaked them in the milk, and mixed in the cherries, cinnamon, and sugar.

As the bread pudding baked in the oven, Margaret regaled me with stories of how she had learned the recipe from her own grandmother, who had been a renowned baker in their small village. She spoke of the long hours spent in the kitchen, the laughter shared with family and friends, and the joy of creating something delicious from simple ingredients.

When the timer finally dinged, Margaret pulled the bread pudding out of the oven, its golden crust glistening in the soft light. She scooped out a generous portion onto a plate, drizzled it with warm caramel sauce, and handed me a fork. "Try it, my dear," she said with a smile.

I took a bite of the warm, custardy pudding, the sweetness of the cherries mingling with the rich vanilla and cinnamon. It was like nothing I had ever tasted before – a perfect balance of flavors and textures that melted in my mouth. I closed my eyes and savored every bite, feeling grateful for the simple pleasure of good food and good company.

From that day on, Bread Pudding with Dried Cherries became a staple in my own kitchen. I made it for family gatherings, potluck dinners, and quiet evenings at home. Each time I mixed the ingredients together, I thought of Margaret and her grandmother, of the tradition and love that had been passed down through the generations.

As the years went by, I continued to experiment with the recipe, adding my own little twists and variations. Sometimes I would use fresh berries instead of dried cherries, or drizzle the pudding with a boozy rum sauce. But no matter how I changed it up, the essence of the dish remained the same – a warm, comforting dessert that brought people together and filled their hearts with joy.

And so, whenever I make Bread Pudding with Dried Cherries, I think of Margaret and her cozy cottage, of rainy afternoons and sweet memories shared with loved ones. I am grateful for the gift of good food and good company, and I will always hold this recipe close to my heart, a reminder of the simple pleasures that make life worth living.