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    Bread Pudding With Dried Fruit

    A dessert that can be served lukewarm or cold

    En Español

    Serves 12


    • ¼ cup light raisins
    • ¼ cup dark Thompson raisins
    • ¼ cup dry cranberries, halved
    • ¼ cup dry apricots, cut in small pieces
    • ¼ cup orange liqueur
    • 1 tablespoon cinnamon powder
    • Grated rind of 1 orange
    • 12 ounces challah bread, stale, cut in ½-inch squares
    • 8 ounces whole milk
    • 4 cloves
    • 1 cinnamon stick
    • 16 ounces heavy cream
    • 1 12-ounce can evaporated milk
    • 1 14-ounce can condensed milk
    • 6 large egg yolks
    • ½ cup brown sugar
    • ½ teaspoon salt
    • ¼ cup guava paste, cut in small squares
    • 3 tablespoons butter, melted

    See also: Sweet plantain baskets.


    Preheat oven to 350º F.

    Have ready a 13x9x2-inch ovenproof pan.

    1. In a medium bowl, add dry fruit, liqueur, cinnamon powder and grated orange rind. Mix well. Cover with plastic, and set aside overnight or for at least 1 hour.

    2. In a medium saucepan, add whole milk, cinnamon stick and cloves. Heat at medium heat until it boils. Strain and, in a large bowl add condensed and evaporated milks. Add bread and soak for 1 hour.

    3. In a medium bowl, mix egg yolks with sugar, adding ingredients slowly while beating until well-mixed and smooth. Add salt and mix well.

    4. Add melted butter to bread mixture. Add egg mixture, marinated fruit and guava. Mix well but gently.

    5. Pour mixture into a 13x9x2-inch ovenproof pan. Place in a larger pan to which you have added hot water. Bake for 1 hour.

    6. Remove from oven and let rest at room temperature. Pudding can be served at room temperature or after refrigerating for a few hours.

    You may also like: Diabetes-friendly holiday recipes.

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