SERVES 8 TO 10
Use leftover bread from recipes using the Simply Sweet Dough to make this delicious and comforting bread pudding. It is a great fall and wintertime dessert and a great way to use up leftover holiday breads. (If you don't have any leftover sweet bread, you can use plain bread, but increase the sugar to three quarters of a cup.)
5 cups 1-inch pieces stale sweet bread from any Simply Sweet Bread recipe
1/2 cup sweet Marsala wine
4 cups milk
1/2 cup light cream or half-and-half
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
4 large eggs, separated
1/3 cup sugar
Whipped cream or vanilla ice cream for serving
Preheat oven to 325ºF. Butter a 9 by 12-inch baking dish.
Put the bread in a large bowl, add the Marsala wine, and toss until the bread is evenly moistened. Set aside.
Bring the milk and cream to a boil in a large saucepan. Remove from the heat and stir in the cinnamon, nutmeg, and lemon and orange zests.
In a large bowl, whisk the egg yolks until light and fluffy; whisk in the cream mixture. In another large bowl, beat the egg whites until stiff but not dry. Add the sugar. Fold into the bread mixture. Pour the mixture into the prepared dish. Place the dish in a large baking pan and carefully add hot water to come halfway up the sides of the baking dish. Bake the pudding until a knife inserted in the custard comes out clean, about 2 hours.
Serve the bread pudding warm, with a garnish of whipped cream or a small scoop of vanilla ice cream.
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