Blue Cheese Bread Pudding
Thank you to David House of 'The Diner House 29' for this delicious dessert!
You will need:
- (1) 9x9 square or a 9” round 2 “deep pan.
- Baking tray
- 1/2 loaf sourdough cut into bite-sized cubes (2 cm x 2 cm)
- 125 grams Danish Blue Cheese crumbles
- 1 (8 oz/227g) can of diced- oven dried* pineapple, reserve juice
- 6 eggs
- 250 ml 35% Cream (substitute ½ for milk for a lighter fat content.)
- Grease pan with butter or shortening and fill with bread cubes dispersing the blue cheese and pineapple as you go. You will want enough in the pan to fill above the top slightly. Don’t pack too tightly.
- Mix together eggs and cream then pour over bread mix. Press down gently on bread to help absorb the liquid till well saturated. Wrap tightly with cling wrap and refrigerate for at least 4 hours, over night is best. The liquid should be well absorbed to be ready to bake.
- Heat oven to 325F and place pan on baking tray. Cover with foil and place onto baking tray then onto oven rack. Add water into baking tray around pan approximately ½ inch deep. This will help to keep the pudding moist while baking. Carefully push into oven. Allow to bake for ½ hour then remove foil and bake for another 1/2 hour or until bread is puffed and feels firm. It should spring back slightly like a cake.
- Turn off oven and crack door open to allow it to cool for about 15 mins then carefully remove from oven. Remove from water bath. Recover with foil to keep warm.
While pudding is baking, make the sauce:
- 250 ml Pineapple Juice
- 250 ml 35% Cream
- 4 Tbsp Sugar
- Using a metal whisk, combine all ingredients in sauce pan. Bring to a boil, reduce and simmer until it turns into a thickened caramel-like consistency, stir while cooking to prevent sticking and boiling over. This should only take about 10 minutes to complete. Remove from heat.
- Using a knife, loosen edges of pudding from pan and place serving dish upside-down on top. Carefully flip pan and plate over and tap base of an to release onto plate. Cut into desired portion sizes and top with sauce.
*drain pineapple through sieve, pressing gently to remove excess liquid (reserve) then spread onto parchment lined baking tray and put into 300-degree oven for approximately 1 hour to dry slightly. It may caramelize slightly on the outside, this is good! More flavours.
Pair with our Select Late Harvest Vidal and Enjoy!