Choco-Cherry Honey Bread Pudding
This sumptuous Choco-Cherry Honey Bread Pudding features indulgent Bearded Tree Choco-Cherry Mead and rich Alfalfa Honey, bringing warmth and sweetness to your dessert table. The mix of cubed egg bread, plump raisins, and crunchy sliced almonds creates a delightful texture, while the subtle orange zest and cinnamon add a fragrant touch. Perfect for using up day-old bread!
ingredients
- 8 cups day-old egg bread, cubed
- 1 cup raisins
- 1 cup sliced almonds
- 3 cups milk
- 1 cup Bearded Tree Choco-Cherry Mead
- 6 eggs, beaten
- 1/2 cup Bearded Tree Alfalfa Honey
- 1 tbsp grated orange peel
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
steps
- 1.
Preheat the oven to 275°F (135°C).
- 2.
Lightly grease a shallow 2-quart cast-iron baking dish.
- 3.
Arrange the cubed egg bread, raisins, and sliced almonds in the bottom of the dish.
- 4.
In a large bowl, beat together the milk, Bearded Tree Choco-Cherry Mead, eggs, Bearded Tree Alfalfa Honey, grated orange peel, vanilla extract, and ground cinnamon until well blended.
- 5.
Pour the mixture over the bread cubes in the baking dish, ensuring even coverage.
- 6.
Allow the pudding to sit for about 1 hour to let the liquid absorb into the bread.
- 7.
Bake in the preheated oven for 45 minutes, or until a knife inserted into the center comes out clean.
- 8.
Let cool slightly before serving to allow the flavors to meld.
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