Muesli Bread & Berry Pudding w/ Amaretto Mascarpone Print Email

6-7 cups cubed Swiss Muesli Bread (available at Tony’s, or another firm loaf such as ciabatta or baguette)
3 cups whole milk
4 large eggs
1 cup sugar
3/4 tsp vanilla paste
1/4 tsp almond extract
3/4 tsp lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries
2 TBS powdered sugar
2 TBS turbinado or coarse raw sugar
sliced fresh strawberries (optional garnish)
Amaretto Mascarpone Cream (optional – recipe follows)

Preheat oven to 350 degrees. Cut Swiss Muesli bread into cubes. Transfer cubes to a large mixing bowl.

Whisk together the milk, eggs, sugar, vanilla, almond extract and zest – stir until the sugar has completely dissolved. Pour and toss with bread cubes and rest for 10-15 minutes, stirring occasionaly. Meanwhile, butter a large glass or ceramic casserole dish well.

Toss the berries in powdered sugar and then gently fold into the soaked bread and custard. Pour into the prepared casserole pan, spreading the top evenly and sprinkle with coarse sugar. Bake in the top half of a preheated oven until the pudding sets – about 50 minutes (rotate once).

Serve warm with fresh sliced strawberries and a dollop of Amaretto Mascarpone Cream. A perfect dessert pairing with Tony’s Milano, Tuscano, Siena or Roma coffee. – Michaelangelo (chef mick) Rosacci,

Amaretto Mascarpone Cream

8 oz mascarpone
2 TBS Amaretto
3 TBS powdered sugar - to taste

Whip together mascarpone, amaretto and powdered sugar. If made ahead, rest at room temperature for 60 minutes and whip again just before serving.

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