Riesling Bread Pudding with Ice Wine Cream
Ingredients for bread pudding:
1 pound loaf of crusty Italian bread, torn into small pieces
6 large eggs
1 quart half & half
1 5/8 cups Galen Glen semi-dry Riesling
1/3 cup sugar
1/3 cup brown sugar
1 (15 oz) can of pumpkin puree
4 1/2 tablespoons butter, melted
1/2 teaspoon ground nutmeg
1 1/2 teaspoons double-strength vanilla
Preheat oven to 350º. Butter a 9” by 12” pan. In a large bowl, beat the eggs, half and half and Riesling until blended. Add the torn bread and stir to coat with the egg mixture. In another bowl, combine the pumpkin, sugars, melted butter, spices and vanilla. Blend well. Pour the pumpkin mixture over the soaked bread and stir to blend. Pour the bread pudding mixture into the baking dish. Bake 50 - 55 minutes or until set. Serve warm with Ice Wine Cream.
Ingredients for Ice Wine Cream:
1/2 cup Galen Glen Stone Cellar Ice Wine
1/2 cup heavy whipping cream
1/4 cup sugar.
Place ingredients in a blender and pulse to thicken. Serve over the warm bread pudding.