Ingredients

1/4 cup(s) Raisins
3 cup(s) Bread (stale, firm, crust trimmed)
2/3 cup(s) Milk for soaking
4 Eggs
1 cup(s) Heavy cream
pinch Salt
1/2 cup(s) Sugar
1 Lemon (zest, fine)
2 Tbsp All purpose flour
2 Tbsp Cornmeal
2 ea Apples (peeled, cored, sliced)
1 Pear (peeled, cored, sliced)
1/2 cup(s) Red seedless grapes, slice in half
Butter (as needed)
2 Tbsp Fresh, chopped rosemary
2 Tbsp Sugar
1 Tbsp Extra virgin olive oil

Procedures

PUDDING PREPARATION

Place bread in milk for 2 minutes until evenly saturated.

Blend the eggs, cream, salt, sugar, lemon zest, flour and cornmeal.

To this mixture add the apples, pear, grapes and raisins.

Generously butter a 10 - 12 inch baking pan then add the bread mixture.

Top fruit batter mixture spreading the fruit out evenly.

Sprinkle with rosemary, sugar and drizzle with olive oil.

Bake for approximately one hour in a pre-heated 350 degrees F oven or until knife insert comes out clean.

PLATING SUGGESTION

Serve the pudding warm with ice cream.

Garnish with rosemary sprig.

CHEF TIP

Drizzle with caramel sauce.

Bake in individual baking cups.

Use melted vanilla ice cream for vanilla sauce.

Add 1 Tbsp. cinnamon to recipe.