WEEK 36: YOUR BEST BREAD PUDDING (SWEET, NOT SAVORY)

Airy Rosemary Citrus Pignole Bread Pudding

Photography by Sarah Shatz

    BY GABRIELASKITCHEN | SERVES 8

A&M: We nicknamed this “restaurant” bread pudding—not because it’s difficult to make, but because it seems like restaurant fare. Gabrielaskitchen brought together her love for chiffon cakes, flan, and lemon pignoli cookies. The herbs, vanilla, and a trio of citrus zests infuse the milk, and honey adds a rich, musky sweetness that sugar simply cannot. The sweetness of the custard is offset by lemon juice and butter-soaked bread cubes, and whipped egg whites lighten the pudding. The resulting dessert miraculously separates into a rich, custardy base and a puffy, tender top layer studded with toasted pine nuts.

    1 large loaf Italian or French bread

    1½ cups whole milk

    2 fresh rosemary sprigs or ½ teaspoon dried rosemary, pulverized

    1 teaspoon lemon zest

    1 teaspoon grapefruit zest

    1 teaspoon orange zest

    ½ teaspoon vanilla extract or ½ vanilla bean, scraped

    ¾ cup honey

    Juice of 1 small lemon

    8 tablespoons unsalted butter, melted, plus some for the pan

    4 large eggs, separated

    ½ cup toasted pine nuts

    1 cup heavy cream

    2 tablespoons sugar

1. Heat the oven to 300°F. Cut or tear the loaf of bread into approximately 1-inch cubes. Spread 3 cups of the bread cubes in one layer on baking sheets. Toast for about 10 minutes, or until the bread is slightly crisp on the outside but still spongy on the inside. Remove from the oven, then increase the oven temperature to 350°F.
2. Place the milk, rosemary, citrus zests, and vanilla in a saucepan over medium heat. Bring to a gentle boil, then promptly remove from the heat and cover. Let rest for 15 minutes. If you used fresh rosemary, remove and discard the sprigs and leaves. Add the honey to the milk mixture and stir until completely incorporated.
3. In a large bowl, combine the bread cubes, lemon juice, and melted butter.
4. Lightly grease the bottom and sides of an 8-inch square pan with butter. Place the bread mixture in the pan.
5. In another bowl, beat the egg yolks until lemon colored. Whisk the warm milk mixture into the eggs a little at a time.
6. In yet another bowl, beat the egg whites to just under stiff peaks. Fold into the milk and egg mixture.
7. Pour the final puddinglike mixture over the bread, coating it evenly. Top with the toasted pine nuts.
8. Place the baking pan in a larger pan or roasting pan. Pour enough hot water into the outer pan to come halfway up the sides of the pan containing the bread pudding.
9. Bake until just springy in the center, about 45 minutes. Meanwhile, whip the cream, gradually adding the sugar, until it holds soft peaks. Serve the bread pudding with the fresh whipped cream.

Photography by Sarah Shatz

    ABOUT THE COOK

    Gabrielle Marie Lopez works in arts administration and special events and writes the blog Gabriela’s Kitchen (www.gabrielaskitchen.com) in New York City.

        Something she’d like a chance to eat or cook: “Traditional southeastern Chinese home cooking (my sous chef and boyfriend is one-half Chinese).”

    WHAT THE COMMUNITY SAID

    ZiggyPiecrust: “I made a Strawberry Rhubarb pie and this fabulous amazing bread pudding for my husband’s birthday party last night to rave reviews from all. How can you not love something covered in pignole?”

        ENunn: “Oh, my God: I have just had a bread pudding conversion. I will never compare bread pudding to Joe Lieberman again. Lovely!”