This recipe stems from Austria and it has a long Austrian name, but I decided it would be easier for all if I labeled it with an American name. The original is more of a winter type of dessert consisting of apples and raisins, but I gave it a summer touch by using peaches.
The meringue topping really did make all the difference in the dessert. I have made bread pudding before, but never had used this type of topping. Also, the peach and amaretto flavors have always been a favorite, so I was pleased with the final tasting of this desssert.
The change in the fruit to the original recipe as well as the type of bread only impacted the height of the dessert. If I was to make it again I would probably use the more dense brioche than the Hawaiian bread. While Hawaiian bread does taste sweeter, it just does not hold up to the soak as well as brioche. At the time, I could not find any brioche and did not have the time to actually make any from scratch.
The original recipe is listed below, with notes of the changes that were made to create something for the summer season.
Fruit Bread Pudding
adapted from Austrian Desserts and Pastries
Ingredients/Bread Pudding Base
3 eggs (whites separated from yolks)
1 1/2 cup milk
3 1/2 tbs clarified butter
pinch of salt
3 1/2 tbs butter (for pan coating)
1/2 cup bread crumbs
12 oz of brioche ( or Hawaiian Bread)
zest from 1/2 of a lemon ( not used in peach flavor)
1/3 cup of granulated sugar
1 tsp vanilla sugar ( or regular granulated sugar)
1/2 cup bread crumbs (for coating pan)
Ingredients/ Fruit Filling
3 tbs granulated sugar
1/2 cinnamon stick ( not used with peaches)
1/2 cup raisins (optional- not used with peaches)
1 lb peeled cored apples (or 6 peeled peaches)
1/2 cup white wine ( or 1/2 cup amaretto for peach dessesrt)
3/4 cup granulated sugar
3 egg whites
powdered sugar for dusting
Cut the fruit into thin slices and set aside. Place a saucepan over low heat. For the original apple dessert, pour the white wine into the saucepan and add the apples, cinnamon and sugar. For the peach, pour the amaretto into the saucepan, stir in the sugar and then add the peach slices. Let poach in alcohol for about 5 minutes and then remove fruit and and drain well. If using raisins, wash in hot water and place on paper towel to dry.
Take out the bread loaf and remove all of the crust. Then slice very thin, about 1/5 of an inch. Place in a bowl and set aside. Pull out another bowl and mix together egg yolks, lemon zest, milk, salt and 1 tsp vanilla sugar until blended. Pour mixture over the the cut up bread.
Take out another bowl and fill with the egg whites and 3 tbs of sugar. Beat until the consistency becomes very stiff. Preheat the oven to 325 degrees. Add the remaining sugar and beat for 1 minute. Fold this mixture into the bread pudding.
Once completed, grease a 9 X13 inch pan and dust with the bread crumbs. Then spread half of the bread pudding batter into the bottom of the pan. Place the fruit slices evenly on top of the batter and sprinkle raisins on top (optional). Smooth the additional batter over the top of the peaches, making sure it is even. Sprinkle the batter wth the melted butter. Place in oven and let bake for 1 hour.
While this is baking, place egg whites and sugar in top of a double boiler on low. Beat until the temperature reaches 113 degrees. Then pour egg whites into a regular medium size bowl and beat with mixer until they have a stiff consistency.
Remove the pan from the oven once bread pudding is done. Let cool and raise the temperature of the oven to 500 degrees. Spread 1/3 of the meringue over the bread pudding. Using the rest of the meringue, pipe long strips over the top. Lastly, dust with powdered sugar. Bake in the oven until lightly browned. Keep a close eye on it, it browns quickly, about 2-3 minutes to reach the desired color.
Then take pan out of the pan and let cool for 5 minutes and slice and serve.
**LAST YEAR: Lemongrass Bars**