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Categories:
dried apricots pineapple golden raisins mezcal water milk heavy cream sugar eggs cardamom ground canela egg
Viewed: 65 - Published at: 6 years agoIngredients
- 1/2 cup dried apricots, diced
- 1/2 cup dried pineapple, diced
- 1/2 cup golden raisins, diced
- 2 cups mezcal
- 1 cup water
- 1 quart milk
- 1 pint heavy cream
- 2 cups sugar
- 6 eggs
- 1 teaspoon cardamom
- 1 teaspoon ground canela
- 1 loaf egg-based dough, like brioche or challah, diced
Method
- Begin in a small saucepot, add all the dried fruits and mezcal with water and cook for 20 minutes until all the fruit has absorbed the mezcal.
- Set aside.
- In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes.
- Let cool.
- In a large mixing bowl whisk in the eggs with cardamom, canela until well beaten.
- Add the cooled milk mixture to the eggs and whisk further.
- In a buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread.
- Add the milk-egg mixture to the bread and fruit.
- Bake in 325-degree oven for 25 minutes until golden brown on the outside.
- Serve a slice of bread with a scoop of cinnamon ice cream.
