Paul Grosz favors a simple, homey approach in his presentation, which he demonstrates in this bread pudding.

Recipe by Cooking Light September 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
10 servings (serving size: 1 piece pudding and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pudding, combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in bread cubes. Cover and chill 30 minutes.

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  • Preheat oven to 350°.

  • Place bread mixture in an 8-inch square baking dish coated with cooking spray; top with cheese. Bake, uncovered, at 350° for 40 minutes or until set and lightly browned. Let stand 10 minutes before serving.

  • To prepare sauce, combine sugar and puree in a large saucepan. Cook over medium-high heat until candy thermometer registers 238°. Remove from heat; gradually stir in 1/3 cup orange juice. Serve warm with pudding. Garnish with thyme sprigs, if desired.

  • Note: Passionfruit puree and petite crème cheese are available in specialty food stores. You can make your own puree with fresh passionfruit. Puree the pulp of a dozen passionfruit in a food processor for about 1 cup. You can also order petite crème cheese from The Great American Cheese Collection; call 773-779-

Nutrition Facts

296 calories; calories from fat 20%; fat 6.6g; saturated fat 3.8g; mono fat 1.7g; poly fat 0.3g; protein 6.3g; carbohydrates 55.7g; fiber 3.6g; cholesterol 19mg; iron 37mg; sodium 1mg; calcium 180mg.
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