- Italian-Style Salsa Verde from Vinaigrettes and Other Dressings by Michele Anna Jordan
- Roasted Asparagus with Walnut-Parmesan Crust
- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Holiday Bread Pudding
Posted by Olivia on Thu, December 16, 2010
Earlier in the month, we gave you a heavenly recipe for Sweet Cherry & Rosemary Biscuits. These holiday scones were so good that our dinner guests requested we use them in another dessert recipe!
Here’s what we came up with: a holiday bread pudding that uses those same delicious sweet biscuits as the bread base. Yum! If you don’t happen to have any of the scones on hand, or you want a store-bought quick fix, you can substitute any other sweet bread instead. Cinnamon raisin bread, Hawaiian rolls, or day-old muffins would all be great in this recipe. (Thought we highly recommend making it with the Sweet Cherry & Rosemary Biscuits!)
Holiday Bread Pudding would be great as part of a seasonal brunch menu, served alongside smoked salmon and a veggie frittata. Or serve it with a dollop of whipped cream or creme fraiche for an irresistable dessert. Store it in the fridge and eat within a few days--we don't think that willbe a problem at all.
¼ cup sugar
2 tablespoons The Olive Press Limonato Olive Oil
1 teaspoon vanilla
1 teaspoon cinnamon
8 Sweet Cherry & Rosemary Biscuits (or substitute 4 cups of your fave cubed sweet bread, like cinnamon-sugar or angel food cake), crumbled
2 cups whole milk
- Preheat oven to 350°F. Lightly oil a small casserole dish.
- In a large bowl, whisk together eggs, sugar, oil, vanilla, and cinnamon. Add biscuits or bread and toss well to coat. Place in prepared dish. Pour milk over bread; allow to sit for 10 minutes.
- Place in oven and bake until middle is set, 45 to 55 minutes. Cool slightly and serve.
Makes 4 to 6 servings.