Why Scalded Milk?

Got leftover wine? Dried bread? Perfect!

This classic Winexpert Burlington dessert is made even more delicious with this easy sweet red wine sauce poured all over... Oh yum!

 

Begin by making the easy bread pudding, and feel free to add any dried (or even fresh) fruits you like: raisins, black currants, figs, etc. Or omit altogether, but it's so much tastier with the dried fruits! Let us know what you think!

 

Bread Pudding Ingredients:

• About 8 slices of stale (dry) bread, cut or torn into 1" squares

• 1/2 Cup sugar

• 1-1/2 Cup scalded milk (see green box, below)

• 1 tsp. baking powder

• 1 egg

• 1/4 tsp. nutmeg

• 1 tsp. vanilla extract

• 1/2 Cup dried fruits 

 

Wine Sauce Ingredients:

• 1 egg yolk, beaten

• 1/2 Cup sugar

• 2 tbsp. cornstarch

• 1/4 tsp. nutmeg

• 1 Cup water

• 3/4 Cup red wine

 

Method

Preheat oven to 350°F.

Soak the bread in the scalded milk, then add the sugar and mix to combine well. Add other bread pudding ingredients, and then pour into a butter-greased glass casserole.

Bake in preheated oven for about 45 minutes, then remove from oven and allow to cool slightly until ingredients are dense enough to slice pudding into pieces to serve (about 10 minutes). Serve with warm Wine Sauce, (below).

 

Wine Sauce Method:

In a small bowl, combine the cornstarch and sugar, then add egg yolk and a bit of water to keep from lumping. Mix well until smooth. 

Add remaining ingredients and cook on a low simmer until thick (about 3 minutes). Allow to cool slightly and serve atop the bread pudding.