BREAD FRUIT PUDDING
Olive Garden Recipe
3 cups cubed bread (stale, firm, crust trimmed)
1 cup milk (for soaking)
1 cup heavy cream
1/2 cup sugar
1 lemon (zest, fine)
2 tablespoons all purpose flour
2 tablespoons cornmeal
2 apples, peeled, cored, and sliced
1 pear, peeled, cored, and sliced
1/2 cup red seedless grapes, sliced in half
1/4 cup raisins
butter (as needed)
2 tablespoons fresh rosemary, chopped (2 teaspoons dry)
2 tablespoons sugar
1 tablespoon olive oil
Preheat oven to 350 degrees.
PUDDING PREPARATION: Soak the bread in milk for 2 minutes until evenly saturated. Blend the eggs, cream, salt, sugar, lemon zest, flour and cornmeal. Add apples, pear, grapes and raisins. Coat a 10 to 12 inch baking pan generously with butter. Add bread mixture to pan, spreading out evenly to the edges. Top with fruit batter mixture, spreading out evenly. Sprinkle with rosemary, sugar and drizzle with olive oil. Bake for about one hour or until knife inserted in center comes out clean.
PLATING SUGGESTION: Serve the pudding warm with ice cream. Garnish with rosemary sprig.
VARIATION: Drizzle with caramel sauce Bake in individual baking cups. Use melted vanilla ice cream for vanilla sauce add 1 tablespoon of cinnamon to the recipe.