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by Mike Boss, Blue Spoon Café – Prairie du Sac, Wisconsin
From our 2012 Wollersheim Winery “A Vintage Christmas”

BREAD PUDDING INGREDIENTS:

  • 8 cups stale bread, broken into pieces
  • 4 cups milk
  • 2 cups sugar
  • ½ cup melted unsalted butter
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 1cup dried cranberries
  • 1cup golden raisins
  • 1cup chopped pecans
  • 1teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

PORT WINE SAUCE INGREDIENTS:

  • ½ cup butter
  • 1½ cups powdered sugar
  • 1egg yolk
  • ½ cup Wollersheim Port wine

PREPARATION for BREAD PUDDING:

  1. Combine all ingredients. Mixture should be very moist but not soupy.
  2. Pour into a buttered 9″ x 9″ baking dish. Place on middle rack of oven, preheated to 350 degrees.
  3. Cook approximately 75 minutes until top is golden brown. Serve warm with sauce, below.

PREPARATION for PORT WINE SAUCE:

  1. Cream butter and sugar over medium heat until all butter is absorbed.
  2. Remove from heat and blend in egg yolk. Gradually pour in the Port, stirring constantly. Sauce will thicken as it cools.
  3. Serve over warm bread pudding.