Prep 30 mins
Cook 50 mins
Ready, Set, Cook! Reynolds Wrap Cotest Entry. This recipe ups the ante on your normal, run-of-the-mill bread pudding and ice cream. With fruity and citric-y notes of pear and peaches, this rich bread pudding will take your taste buds on a dessert adventure. The rosemary-Infused bread pudding, with a touch of honey and a delightful addition of pitted fruits, brings together flavors for an unexpected surprise. Although the bread pudding is not made with traditional French bread, buttermilk biscuits bring a delightful texture and taste. Try this recipe for a new spin on an old favorite with unexpected harmony of flavor.
- 226.79 g can refrigerated buttermilk biscuits
- 709.77 ml milk
- 236.59 ml heavy whipping cream
- 9.85 ml cinnamon
- 236.59 ml white sugar
- 78.07 ml honey
- 59.16 ml butter
- 3 inch fresh rosemary sprigs
- 9.85 ml vanilla extract
- 14.79 ml spiced rum
- 8 large eggs
- 425.24 g canchopped peaches, drained
- 425.24 g can pears, drained and diced
- 2.46 ml lemon zest
- 158.51 ml white flour
- 236.59 ml white sugar
- 4.92 ml cinnamon
- 118.29 ml butter, cubed
- Reynolds Wrap Foil
- Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown. You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
- Cut or tear the biscuits into bite sized pieces.
- Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
- Heat oven to 350 degrees.
- In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
- Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
- In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
- Beat until creamy yellow.
- Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs. Remove rosemary sprig and discard. Now, add the egg mixture to the milk mixture until well combined.
- Pour liquid over biscuit pieces and allow to soak while you make the crumb topping. mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
- Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter. Mix with a pastry blender or fork until the consistency looks like wet sand.
- Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set. You can test this by seeing if the middle jiggles when it is moved. Remove from the oven and set oven to 400 degrees.
- Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
- Remove from the oven and enjoy!
- Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioner’s sugar with ½ cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract. Beat until creamy. Place into a pastry bag or a plastic bag with the tip cut off. Once the bread pudding had come out of the oven, drizzle over the top. (You can also do this once it had cooled off).
- This recipe is delightful with a scoop of vanilla or your choice of ice cream.