Ingredients with Measurements:
- 1 loaf of Granone Lodigiano bread, cut into cubes
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of raisins
- Pinch of salt
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Add the bread cubes and raisins to the mixing bowl and stir until the bread is fully coated.
4. Let the mixture sit for 10-15 minutes to allow the bread to soak up the liquid.
5. Grease the baking dish with butter or cooking spray.
6. Pour the bread mixture into the baking dish, spreading it out evenly.
7. Cover the baking dish with aluminum foil and bake for 45 minutes.
8. Remove the aluminum foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pudding is set.
9. Let the pudding cool for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 56g
Protein: 11g
Sodium: 240mg
Sugar: 38g
Substitutions for ingredients:
- Granone Lodigiano bread can be substituted with any type of bread, but it may affect the flavor and texture of the pudding.
- Raisins can be substituted with any dried fruit, such as cranberries or apricots.
Variations:
- Add chopped nuts, such as pecans or walnuts, for extra crunch.
- Add a splash of bourbon or rum to the liquid mixture for a boozy twist.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and tricks:
- Use day-old bread for best results.
- Let the bread mixture sit for at least 10 minutes to allow the bread to fully soak up the liquid.
- Cover the baking dish with aluminum foil to prevent the top from burning.
- Let the pudding cool for a few minutes before serving to allow it to set.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual servings in the microwave for 30-60 seconds, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Dust the top with powdered sugar or cinnamon for added flavor and visual appeal.
Garnishes:
- Fresh berries, such as strawberries or raspberries.
- Chopped nuts, such as pecans or walnuts.
- Whipped cream or vanilla ice cream.
Pairings:
- Coffee or tea.
- Sweet dessert wine, such as Moscato or Riesling.
Suggested side dishes:
- Fresh fruit salad.
- Green salad with a light vinaigrette.
Troubleshooting advice:
- If the pudding is too dry, add a splash of milk or cream to the liquid mixture.
- If the pudding is too wet, add more bread cubes to the mixture.
Food safety advice:
- Make sure to cook the pudding to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover pudding in the refrigerator and consume within 3 days.
Food history:
- Granone Lodigiano is a type of Italian bread made with cornmeal and wheat flour.
- Bread pudding has been a popular dessert for centuries, dating back to medieval times when it was known as "poor man's pudding."
Flavor profiles:
- The Granone Lodigiano bread adds a nutty and slightly sweet flavor to the pudding.
- The combination of cinnamon and nutmeg adds warmth and spice to the dish.
- The raisins add a chewy and sweet texture to the pudding.
Serving suggestions:
- Serve the pudding warm or at room temperature.
- Drizzle with caramel or chocolate sauce for added sweetness.
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Region: Italian