Recipe courtesy of Robert Irvine and Brian O'Reilly

Queen's Bread Pudding with Cold Fruit "Soup"

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 40 min
  • Inactive: 30 min
  • Cook: 1 hr 10 min
  • Yield: 6 servings
Share This Recipe

Ingredients

For the Queen's Bread Pudding:

For the Fruit Soup:

Directions

  1. Grease a 2-quart baking dish with butter. Spread the cubed baked goods evenly in the prepared baking dish. Heat the milk in a small saucepan until it is scalding. In a separate small saucepan, heat the apricots and cranberries with the liqueur (or water) and let simmer for about 5 minutes, or until the dried fruits begin to soften. In a small bowl, whisk together eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs. Spread the apricots and raisins evenly over the bread in the baking dish, the pour the liaison into the baking dish, distributing evenly.
  2. Preheat oven to 350 degrees F.
  3. Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.
  4. Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath and let rest 10 minutes. Serve warm or cooled.
  5. While the bread pudding is baking, prepare the cold fruit soup. To a blender add strawberries, raspberries, blackberries, peeled banana, peach and lemon juice. Blend until smooth and strain into a bowl. Return strained fruit to blender and add softened frozen yogurt, blending to combine. Serve as a topping to the Queen's Bread Custard, in demitasse cups as an accompaniment, or by itself as an independent dessert soup.

Choose a topic to find related recipes.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …