Quince Bread Pudding

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.

• Ready In: 3 hrs 5 mins
• Serves: 6-8

Ingredients

• 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
•  sugar
•  cinnamon

Directions

1. Beat the eggs until creamy in a large mixing bowl.
2. Add the cream, milk, honey, vanilla, and cinnamon.
3. Fold in the bread cubes and mix until well coated.
4. Place the mixture in the refrigerator and let sit for 1 1/2 hours.
5. Remove from the refrigerator and let set at room temperature for 1/2 hour to warm.
6. Preheat oven to 325 degrees.
7. Peel, core, and slice the quinces.
8. Place the slices in a small bowl and add the sugar and lemon juice.
9. Toss until well coated.
10. Add the fruit to the bread mixture and mix gently until incorporated.
11. Place the mixture in a heavily buttered shallow 2 quart casserole dish.
12. Gently tap until smooth on top.
13. Bake for 35 minutes.
14. Remove from the oven and dust with additional sugar and cinnamon.
15. Bake for 10 minutes more or until the top of the pudding is golden brown and the edges are firm.
16. The center of the pudding will still be very soft but will firm up after standing.
17. Serve warm or at room temperature.