Bread Pudding With Mezcal Marinated Dried Fruits Recipe

• 1/2 c. dry apricots diced
• 1/2 c. dry pineapple diced
• 1/2 c. golden brown raisins diced
• 2 c. mezcal
• 1 c. water
• 1 quart lowfat milk
• 1 pt heavy cream
• 2 c. sugar
• 6 x Large eggs
• 1 tsp cardamom
• 1 tsp grnd canela
• 1 loaf egg-based dough diced (like brioche or possibly challah)

1. Begin in a small saucepot, add in all the dry fruits and mezcal with water and cook for 20 min till all the fruit has absorbed the mezcal.
2. Set aside.
3. In another small saucepot, bring the lowfat milk, heavy cream and sugar to a scald about 15 min.
4. Let cold.
5. In a large mixing bowl whisk in the Large eggs with cardamom, canela till well beaten.
6. Add in the cooled lowfat milk mix to the Large eggs and whisk further.
7. In a buttered baking dish, scatter the diced bread and distribute the dry fruit proportionately on top of the bread.
8. Add in the lowfat milk-egg mix to the bread and fruit.
9. Bake in 325 degree oven for 25 min till golden on the outside.
10. Serve a slice of bread with a scoop of cinnamon ice cream.
11. This recipe yields 4 to 6 servings.

pineapple, golden brown raisins, mezcal, water, milk, heavy cream, sugar, eggs, cardamom, canela, egg

Taken from cookeatshare.com/recipes/bread-pudding-with-mezcal-marinated-dried-fruits-91610 (may not work)