Rosemary Citrus Pignole Bread Pudding

INGREDIENTS

• 1 large loaf Italian or French bread
• 1.5 c milk
• 1/2 tsp dried rosemary, mortared
• 1 tsp lemon zest
• 1 tsp orange zest
• 1 tsp grapefruit zest
• 1/2 tsp vanilla extract
• 3/4 c honey
• juice of 1 small lemon
• 1 stick unsalted butter, melted, plus some to grease pan
• 4 large eggs, separated
• 1/2 c toasted pine nuts
• 1 c heavy cream
• 2 Tbsp sugar

PREPARATION

1. Heat the oven to (it says) 300.
2. Cut or tear the bread into 1" pieces/cubes. Spread 3 cups of cubes in one layer on baking sheets. Toast for about 10 minutes or until slightly crisp outside but still spongy inside. Remove from oven.
3. Increase oven to (it says) 350.
4. Place milk, rosemary, zests and vanilla in a saucepan over medium. Bring to a gentle boil, then remove from heat an cover. Let rest 15 minutes. Add honey and stir until completely mixed.
5. In large bowl, combine bread cubes, melted butter, and lemon juice.
6. Lightly grease the bottom and sides of an 8" square pan with butter. Place bread cubes in pan.
7. In another bowl, whisk yolks until lemon-colored. Gradually whisk milk mixture into the egg yolks.
8. In another bowl, beat the egg whites till just under stiff peaks. Fold into yolk and milk mixture.
9. Pour the mixture over the bread, coating it evenly. Top with toasted pine nuts.
10. Place the baking pan in a larger pan or roasting pan. Pour enough hot water into the outer pan to come halfway up the side of the pan containing the bread pudding.
11. Bake about 45 minutes, until just springy in the middle. Meanwhile, whip the cream, gradually adding the sugar and serve the pudding with the whipped cream.

( food52 - kindle )

-- JMag Guthrie - 2017-12-02