Date-Walnut Bread Pudding
Toasted walnuts and dates soaked in an Elderberry Dark Balsamic Vinegar (by Abingdon Olive Oil Company), and orange zest flavor this moist and delicious Bread Pudding.
Ingredients
- 1 cup pitted dates, chopped
- 2 tablespoons Elderberry Dark Balsamic Vinegar, Abingdon Olive Oil Company
- 5 tablespoons unsalted butter, divided
- 4 large eggs plus 1 egg yolk
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- zest from 1 orange, at least 1 heaping teaspoon
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 3/4 cup walnuts, chopped and toasted
- 1 16-ounce Brioche or Challah loaf, 1 to 3 days old, cut into 1 1/2" cubes
- Confectioners' sugar, for sprinkling
- Vanilla ice cream, for serving
- Caramel Sauce, for serving
- Sweetened Whipped Cream, for serving
Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla bean paste, or vanilla extract
Sweetened Whipped Cream:
- 2 cups cold heavy whipping cream, or heavy cream
- 2 heaping tablespoons confectioners' sugar, or to taste
Instructions
- Butter a 9” or 10” baking dish (3 to 4-quart dish) with 1 tablespoon of the butter and set aside.
- Place the chopped dates and Elderberry Dark Balsamic Vinegar in a small bowl. Stir to separate the dates. Set aside.
- Crack the eggs into an extra-large bowl, add the yolk, and lightly scramble with a fork or whisk. Set aside.
- Place the whole milk, heavy cream, remaining 4 tablespoons butter, vanilla, zest, sugar, cinnamon, nutmeg, and sea salt in a medium saucepan over medium heat. Bring to a gentle simmer, lowering the heat if necessary to keep from boiling. Stir until the sugar has dissolved, the butter is melted, and the milk is hot, but not boiling.
- Temper the eggs by slowly drizzling about ½ cup of the hot dairy mixture into the eggs while whisking the eggs with the other hand. Add another ½ cup of the hot liquid into the eggs while whisking again. Continue this process until you’ve mixed about half of the milk mixture into the eggs. Slowly pour the remaining hot mixture into eggs while whisking.
- Add the balsamic-soaked dates and walnuts to the mixture and combine.
- Add the bread cubes to the egg-date mixture and gently toss all the ingredients together. Pour into the greased baking dish.
- Preheat the oven to 350 degrees F. Let it sit for 30 minutes before baking to allow the bread to soak the dairy and eggs. (There will be some standing liquid in the dish; that’s great!)
- (See Notes for alternative baking instructions.) Cover the baking dish with foil and bake in the oven for 40 minutes. Remove the foil and bake for another 20 minutes or until a knife inserted in the middle comes out clean. The top should be nicely browned.
- Remove from the oven. Serve with a sprinkling of confectioners’ sugar, vanilla ice, caramel sauce cream and/or sweetened whipped cream.
- While the bread pudding is baking, make the caramel sauce. Place the sugar and water In a medium saucepan over medium-high heat. Allow the sugar to melt and bubble, stirring when necessary.
- Keep an eye on the sugar as it darkens. When the caramel is turning a medium-dark amber color, remove the pan from the heat.
- Add the heavy cream. Be careful; it will bubble up. Add the butter and vanilla and stir until the mixture is smooth. Use with the Bread Pudding, or pour into a bowl to cool. The caramel can be made up to 5 days in advance, kept in an airtight container in the refrigerator.
- To make the whipped cream, add all the ingredients to a stand mixer bowl and attach the whisk attachment. Whip on medium-high until stiff peaks form. Best if used within 4 to 6 hours.
Notes
The Bread Pudding can be kept well covered in the refrigerator for up to 5 days. I would not freeze due to the dairy.
Toasting your nuts will result in optimal flavor. I would not skip this step.
If you prefer a crispier top, do not cover the bread pudding with foil. Bake for 45 to 55 minutes, or until a knife inserted in the middle comes out clean.
Add maple syrup on the top and serve for breakfast!
A narrower and deeper baking dish will yield a more moist bread pudding. A 9 x 13 x 2“ will yield a drier bread pudding. I prefer a 9”for a perfect balance.
If you do not have the Elderberry Dark Balsamic Vinegar, you may choose another balsamic. I cannot vouch for other balsamic vinegars, but I do know the Abingdon Olive Oil Company’s vinegars are perfectly balanced. I chose this specific balsamic due to the flavor that would complement the other flavors in this dish. Check out the link for the AOOC’s Elderberry Dark Balsamic Vinegar.
Nutrition Facts
Date-Walnut Bread Pudding
Amount per Serving
Calories
614.12
% Daily Value*
Fat
34.18
g
53
%
Saturated Fat
14.31
g
89
%
Trans Fat
0.19
g
Polyunsaturated Fat
8.28
g
Monounsaturated Fat
6.17
g
Cholesterol
198.26
mg
66
%
Sodium
312.71
mg
14
%
Potassium
219.23
mg
6
%
Carbohydrates
66.01
g
22
%
Fiber
5.12
g
21
%
Sugar
39.38
g
44
%
Protein
13.59
g
27
%
Vitamin A
322.3
IU
6
%
Vitamin C
0.64
mg
1
%
Calcium
132.02
mg
13
%
Iron
1.38
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!