Prep 2 hrs 30 mins
Cook 35 mins
This is a nice variation on that staple, bread pudding. Golden raisins can be added to the quince mixture, or the pudding can be served with a rich cranberry sauce. If you cannot find quince, you can substitute 2 large good baking apples.
- 5 cups day old bread cubes, from high quality white bread
- 4 large eggs
- 2 cups heavy cream
- 1⁄2 cup milk
- 5 tablespoons honey
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2 ripe quinces
- 1⁄4 cup sugar
- 1 teaspoon fresh lemon juice
- Beat the eggs until creamy in a large mixing bowl.
- Add the cream, milk, honey, vanilla, and cinnamon.
- Fold in the bread cubes and mix until well coated.
- Place the mixture in the refrigerator and let sit for 1 1/2 hours.
- Remove from the refrigerator and let set at room temperature for 1/2 hour to warm.
- Preheat oven to 325 degrees.
- Peel, core, and slice the quinces.
- Place the slices in a small bowl and add the sugar and lemon juice.
- Toss until well coated.
- Add the fruit to the bread mixture and mix gently until incorporated.
- Place the mixture in a heavily buttered shallow 2 quart casserole dish.
- Gently tap until smooth on top.
- Bake for 35 minutes.
- Remove from the oven and dust with additional sugar and cinnamon.
- Bake for 10 minutes more or until the top of the pudding is golden brown and the edges are firm.
- The center of the pudding will still be very soft but will firm up after standing.
- Serve warm or at room temperature.