Bread Pudding for the Masses– With Apricots, Dates and Pistachio Crumble

I know a little something about puddings. My father is from England, and I grew up devouring them on our trips to Southampton to visit my grandparents, Peter and Dorothy Walker. Oh, the memories! Grandma Walker’s steaming Christmas pudding with cream; her pound cake layered trifle with custard and jam, were especially good. Not to mention her chilled summer puddings– slices of pullman bread soaked with fresh, juicy berries, molded into bright beautiful domes; sometimes served with cold pouring cream… Oh, how I love puddings! How many times can I say pudding???

And British bread pudding is right up there with the best of them.

Well, this pud, as the Brits say, was a reflex of resourcefulness. A loaf of egg bread was left for dead in my kitchen from a favorite Jewish deli in Beverly Hills– Nate and Al’s! And to have stuffed it in a freezer seemed wrong. So, in the spirit of the moment, I searched my pantry and found Turkish apricots, the best of their kind, California dates from our farmers market, the best, too, vanilla from Tahiti, you know what I’m saying, and a bag of toasted pistachios from the Middle East, you get the picture. And out of somewhere, we know where, this bread pudding seemed to be a united response to the times!

You see, the Nation’s protests have continued, and even grown worldwide. And England, the fine country that it is, stands alongside us in protest, in the name of social equality for all. The world united, will never be divided!  We chant. Because let’s be honest. It’s all we can think about…

So, I made what is to me a British sentiment– bread pudding, studded with apricots and dates, and topped with a pistachio crunch. This pud is my small thank you to all you Brits out there, making us proud… XO

Bread Pudding with Apricots, Dates and Pistachio Crumble

This is what democracy looks like! ; )

Ingredients

3 Cup of Cubed Egg Bread or similar kind– White Bread or Brioche

2 Cups Granulated Sugar

5  Large Eggs- beaten

2 Cups of unsweetened Almond Milk

2 Teaspoons Vanilla Extract

Large Handful of Turkish Apricots

Large Handful of Pitted Dates

1 Tsp Orange Zest- optional

Pinch of Kosher Salt

1/2 Cup of Brown Sugar

1/2 Stick Salted Butter, softened– if unsalted add a 1/4 tsp

1 Cup Shelled, Toasted Pistachio

Method

Pre-heat oven to 350 degrees. Butter a deep dish pan. 9X9 is what I used.

Cube your bread into a large dice and put in a large mixing bowl. Chop apricots and dates and add to cubed bread.

Make your custard: combine eggs, almond milk, sugar, vanilla, orange zest and a pinch of salt. Pour over cubed bread and let let soak for 10 minutes.

Chop the pistachios.

Combine the softened butter, brown sugar and pistachios and mix until well combined– wet and crumbly.

Pour the soaked bread mixture into the buttered deep dish and evenly sprinkle the brown sugar crumble over the top.

Bake in a 350 degree oven for about 40- 50 minutes.

Enjoy hot out of the oven with cold pouring cream or scoops of vanilla ice cream.

Love not hate. Makes America great! And makes great puds too!

Cube, dice and chop …

Marry your wet ingredients: eggs, almond milk, sugar, vanilla, orange zest…

Marry your dry ingredients: bread, dried fruits…

Combine…

Soak… ten minutes…

Crumble nuts and brown sugar with soft butter… and, pour pudding into buttered pan and cover with crumble… Set your timer and bake at 350 degrees for 40-50 minutes…

Almost ready. I like it dark and heaving out of the oven. You’ll see…

After it heaves like a soufflé, it rests…

What a slice… This is what democracy should look like!

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2 thoughts on “Bread Pudding for the Masses– With Apricots, Dates and Pistachio Crumble

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