Last year we had a few posts with recipes for this time of the year:
This year we feature yom tov recipes again and we’ll start this year’s series with one of Chef Lévana Kirschenbaum‘s dishes, from her new book The Whole Foods Kosher Kitchen.
Cranberry Apricot Bread Pudding
I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten- free diners: This is for you too!
Any bread will do as long as it is not too crusty (in other words, don’t use baguette or ciabatta!). You will love the kick and the bold ruby-colored specks the cranberries add. Nothing to it: All aboard-one step and you’re done! Individual desserts: Pour into greased muffin molds and reduce the baking time to about 45 minutes.
Sometimes cranberries can be hard to find, like in this Rosh Hashanah holiday season, so I am making the pudding with apples, which is every bit as delicious. I have included the apple variation, every bit as delicious and as pretty.
- 3 cups milk or dairy-free milk, low-fat OK
- 4 eggs
- 2 cups all-fruit apricot preserves
- ½ cup sugar
- 1/2 cup oil
- 2 tablespoons orange flower water (settle for 2 tablespoons orange zest)
- 3 tablespoons apricot brandy or rum
- 3 cups fresh or frozen cranberries, coarsely chopped (food processor)
Preheat the oven to 375°F. Mix all ingredients except cranberries by hand in a bowl, breaking up the bread and preserves as you go. Fold in the cranberries. Pour the batter into a greased 9-by-13-inch pan, or a greased 10-inch round pan. Bake for about 1 hour, or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce (recipe follows), and a scoop of sorbet or vanilla ice cream. Makes a dozen servings.
variation: Apple Bread Pudding GFA
Skip the cranberries and the orange flower water, reduce the milk to 2 cups. Add 4 Granny Smith (green) apples, unpeeled and coarsely grated and 2 tablespoons ciinamon. Proceed just as above.
Another glowing example of a treat known as dairy that doesn’t in the least suffer from a dairy-free adaptation, au contraire! (Go ahead and multiply the recipe if you would like-it keeps very well.)
- 1 cup Sucanat
- ½ cup agave syrup
- ⅓ cup water
- ¾ cup dairy-free milk, low-fat OK
- ⅓ cup soy or rice milk powder
- 3 tablespoons brandy or rum
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Bring the Sucanat, agave, and water to boil in a small saucepan, stirring. When it comes to a boil, stop stirring and cook until thick and a deep amber color, 2 to 3 minutes. Whisk the remaining ingredients in a small bowl until perfectly smooth, then carefully add to the saucepan (to avoid splattering). Cook another 3 minutes on a medium flame, whisking. Makes about 2½ cups. Store refrigerated in a glass jar.
Enjoy, gentle reader, enjoy!