Text 26571, 81 rader
Skriven 2015-05-01 05:17:58 av Dave Drum (1:261/38.0)
Ärende: Gourmet 834
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rhubarb & Ginger Brioche Bread Pudding
 Categories: Puddings, Breads, Fruits, Dairy, Citrus
      Yield: 11 servings

MMMMM--------------------------RHUBARB-------------------------------
      1 c  Seedless raspberry preserves
    1/2 c  Water
    1/3 c  Chopped crystallized ginger
      1 tb Fine grated orange peel
  2 1/2 lb Rhubarb; trimmed, in 1/2"
           - pieces

MMMMM--------------------------PUDDING-------------------------------
    3/4 c  Sugar
      3 lg Eggs
      1 c  Whole milk
      1 c  Heavy whipping cream
      1    Vanilla bean, split
           - lengthwise
           Butter (for dish)
      8 sl (or more) 1/2" thick brioche
           - or egg bread; cut length
           - wise in half
           Light sweetened whipped
           - cream

  FOR RHUBARB: Whisk preserves and 1/2 cup water in heavy
  large skillet over medium heat until preserves dissolve.
  Sprinkle ginger and orange peel over. Scatter rhubarb evenly
  in skillet. Bring mixture to simmer over medium heat,
  occasionally stirring very gently, until rhubarb is slightly
  tender but still intact, about 10 minutes. Pour mixture into
  large sieve set over large saucepan. Let drain 15 minutes.

  DO AHEAD: Can be made 1 day ahead. Cover fruit and syrup
  separately and chill.

  FOR PUDDING: Preheat oven to 350+.F/175+.C.

  Whisk sugar and eggs in medium bowl. Place milk and cream
  in heavy medium saucepan. Scrape in seeds from vanilla
  bean. Bring to simmer over medium heat. Gradually add hot
  cream mixture to egg mixture, whisking custard to blend.

  Butter 13" x 9" x 2" oval baking dish. Arrange enough
  bread slices in dish to cover bottom (some spaces will
  remain between slices). Spoon half of rhubarb evenly over.
  Repeat with bread and rhubarb. Pour custard over. Place
  baking dish in roasting pan. Add enough hot water to pan
  to come halfway up sides of dish.

  Bake pudding until just set in center, about 50 minutes.
  Remove from oven. Let stand in water bath 30 minutes;
  remove.

  Boil reserved syrup until reduced to 1 cup, about 10
  minutes. Keep warm.

  Brush top of pudding with some rhubarb syrup. Spoon warm
  pudding into bowls; top with syrup and whipped cream.

  by Tamasin Day-Lewis

  Bon App+¬tit | May 2010

  Yield: 10 to 12 servings

  MM Format by Dave Drum - 21 May 2010

  Uncle Dirty Dave's Archives

MMMMM

... Chicken Tikka Masala not fish 'n chips is the national British dish.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)