St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Skate Wing with Black Butter, Garlic and Arugula | Main | Braised Pork Butt with Herbs and Shallots »

Papaya-Ginger Bread Pudding with Lime

Papaya-bread-pudding

 

Regular readers have probably noticed that I've slacked off in the pace of my posting here at Stephencooks, and for this I apologize. A number of factors related to our move (a new kitchen, a new workspace, the distractions of setting up a new home) have conspired to alter my work flow and impact my output.

Part of the problem is that I got out of the rhythm of thinking about what to cook next all the time, working out recipes when I was supposed to be working, and in general being obsessed with ingredients, recipes and cooking in general. In trying to get back to that pleasantly high level of foodie life, I've been falling back on some old favorites to get the creative juices flowing again. Today it's bread pudding.

Last summer Alanna at A Veggie Venture asked me one day if I had any ideas for a tomato bread pudding, which resulted in Tomato Bread Pudding, Roasted Tomato Bread Pudding and Tomato Bread Pudding IV, followed by Pear Bread Pudding with Blueberry Caramel, Pumpkin-Ginger Bread Pudding and Chocolate Bread Pudding.

A bread-pudding hiatus was in order, I guess, but the other day, faced with a half a large red Caribbean papaya to use up, I decided to go back to the bread pudding gods one more time. This preparation is a particularly satisfying member of the BP family: it's not too sweet, so the flavor of the papaya comes through strongly, with hints of the ginger and lime to give it additional spark without taking over. The dramatic color of the papaya comes through, too, to make a simple but high impact presentation on the plate, and, as noted before, the technique of making the bread pudding from sticks of bread with the crust left on one end results in a dessert that is soft and creamy on one side of the spoon and nicely crunchy on the other side.

In short, this is another bread pudding winner -- and it's nice to be back in the bread pudding business. Watch for more, since as some have observed I like to keep working on variations when I get on a roll...

Papaya-Ginger Bread Pudding with Lime   

Serves 6.

6 cups day-old country French bread, cut as described below
2 eggs
1/2 C milk
1/2 C heavy cream
1/2 C sugar
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla extract
2" piece of fresh ginger, peeled and minced
2 T lime juice
3/4 C papaya, coarse purée

For the topping:
1/2 C heavy cream
1/2 C papaya, minced
3 T honey
1 T lime juice

Cut bread into sticks 3/8" x 3/8" x approx 1-1/2". If possible, cut so that each piece retains some crust on one end.

Stand bread sticks loosely in 6 buttered ramekins, crust ends up. There may be bread left over.

Beat eggs quickly with a fork and mix with milk, cream, sugar, cinnamon, vanilla, salt and lime juice.  Stir in half the ginger and the puréed papaya.

Spoon mixture over the bread to fill the ramekins. Scatter on the remaining ginger and a little sugar. Let puddings rest for 30 - 40 minutes.

Bake about 45 minutes in preheated 350º oven in boiling water bath to cover bottom half of ramekins. Tester should come out more-or-less dry.

Allow to cool 20 minutes. Run a sharp knife around the edge and then unmold. Serve immediately, with papaya cream topping (below).

Papaya Cream Topping

Whip the cream with a clean whisk in a refrigerated bowl. When the cream makes stiff peaks, fold in the honey, half the chopped papaya and the lime juice. Top each serving with a dollop of the papaya whipped cream and a teaspoonful of the remaining chopped papaya.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Hey, no need to apologize. It's your blog and you can post as much or little as you want. However, it's nice to see it whenever you do post something new. How's the new kitchen. that must be a huge adjustment. I swear I'm never moving!

We've only just recently finished?! improvements to our kitchen from when we moved here 4 years ago.
I adore my kitchen now and if we move... well I'm taking it with me! hehe

I only wish I wasn't allergic to papaya because this looks amazing!

Everybody needs a break! You are a very active blogger, it's always a pleasure to see a new entry on your site

This bread pudding looks amazing.....

So cute!

Oh, this looks wonderful. I'm a BIG bread pudding fan myself. Love the presentation.

This inspired a plum and ginger bread pudding. It worked well, despite my breadsticks being too long (which made unmolding rather difficult). Was fine limeless, too -- there seem to be no limes here in Israel.

Great picture!

Wow, this would have been a great contribution to the last Sugar High Friday - since the star ingredient was ginger.

This one looks particularly luscious.

"It's nice to be back in the bread pudding business" ... may it ever be so! PS I am too though still flailing with the still-illusive nirvana of tomato bread pudding ...

This just looks good, I'm believing you it tastes good.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.