Monday, August 30, 2010

Grape and Almond Bread Pudding


The recipe for the Grape Risotto I made last week had a link to a Grapes from California website that had many different recipes using grapes. It was so interesting to see all the different ways that you can use grapes. My wife and kids all love grapes so they don't usually last long and I don't really usually think to cook with them but I think I might try to confiscate some of them more often.



In both the Risotto and this bread pudding, the grapes make such a great addition. The grapes when cooked still retain their flavor and juiciness and add some great visual appeal. This bread pudding is quick and easy to put together but still comes off as a pretty fancy dessert. I never pass up a chance to use cream or half and half in a recipe but you could also substitute all milk if you want. It won't have as creamy of a texture but it might have a little less fat if that's what you're looking for.

Next time you've got some fresh grapes, give this one a try. 

Grape and Almond Bread Pudding

Ingredients:
4 cups (about five slices) firm white bread
3 eggs
1/4 cup sugar
1 teaspoon nutmeg
1 cup milk
1 cup half-and-half
2 teaspoons vanilla
1 1/2 cups seedless California grapes
3 tablespoons sliced almonds
1 tablespoon butter, melted

Directions:
Cut bread into 3/4-inch cubes. Bake in 350-degree F oven about 10 minutes or until lightly toasted.
Beat eggs in large bowl. Add sugar, nutmeg, milk, half-and-half and vanilla; mix well. Add toasted bread cubes and grapes; mix well.
Spoon bread mixture into lightly buttered two-quart baking dish; sprinkle almonds and drizzle butter over top. Bake at 350 degrees F for 35 minutes or until top is golden and knife blade inserted near center comes out clean.

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