Bread pudding is also an easy way to showcase different flavors, sweet or savory. You can never, ever go wrong with bread pudding. And it’s good for breakfast, dessert or snack.
The Fresh Plate offers cinnamon raisin swirl bread that I’d been dying to turn into bread pudding. Raw milk, cream and quark (similar to cream cheese) from Brookford Farm, eggs from Arrowhead Farm and maple syrup from Anderson’s Mini Maples — all from the market — make up the basic ingredients.
The bread pudding can be made in a large baking dish, or in 1 c mason jars. I ended up with extra custard base and also made a version using biscuits from The Fresh Plate. Slice biscuits in half and follow the layering technique in the recipe below. The biscuits were the perfect size for 1 c mason jars.
Cinnamon Bread Pudding with Strawberry Rhubarb Sauce
- 1 loaf The Fresh Plate Cinnamon Raisin Bread
- 1 8-oz container of quark (or cream cheese, mascarpone)
- 2 c strawberry-rhubarb sauce, divided
- 4 eggs
- 1 1/2 c milk
- 1 1/2 c cream
- 1/3 c sugar
- 2 tbs maple syrup
- 1/4 tsp freshly ground sea salt
- Garnish with whipped cream
What you need:
- Arrange half of bread cubes in a lightly greased 13- x 9-inch pan.
- Sprinkle evenly with quark.
- Top with 1 c strawberry-rhubarb compote.
- Top with remaining bread and 1/2 c compote.
- In lg bowl add eggs, milk, cream, sugar, maple syrup and salt.
- Whisk to combine.
- Pour over bread mixture.
- Pressing down.
- Cover and chill 4 hours (or overnight)
- Heat oven to 350°.
- Bake for 45-60 min, until lightly browned and set.
- Stir occasionally, until preserves liquefy.
- Remove from oven and let sit a few min before serving.
- Cut pudding and place on serving dish.
- Drizzle with remaining compote
- Garnish with whipped cream, if desired.
Here’s the version baked in mason jars!