Holiday Dessert Inspiration: Bread Pudding with Spiced Wine Reduction
For decades, The Williamsburg Winery Founder Patrick Duffeler has done more than facilitate the hand-making of wine. He’s hand-crafted and personalized Christmas cards each year for friends and family.
The fronts often feature his own line art, the insides complete with a message of love and hope for the holiday season and new year to come.
Every few years, an additional special treat would come, too.
A favorite family recipe.
Recently, we dug through dozens and dozens of these saved memories, and came across one perfectly timed for the holiday feasts upon us.
Enjoy this Duffeler family recipe, shared from their family Christmas card circa 2003, for Bread Pudding with Spiced Wine Reduction.
We hope you enjoy this recipe as much as we hope you take time, especially around the holidays, to enjoy life! If you do, please take photos of how you break bread together with those you love (pun intended) and share them with us on social media using #williamsburgwineryrecipes.
Here’s what you’ll need for the bread pudding:
- 2 cups milk
- ¼ cup butter
- ½ cup sugar
- ¼ teaspoon cinnamon
- ¼ tsp salt
- 2 large eggs
- 6 cups dry bread cubes
- ½ cup chopped Granny Smith apples
Here’s how you’ll prepare the bread pudding:
- Pre-heat oven to 350 degrees.
- Heat the milk and butter in a saucepan over medium heat until milk is hot and bottle is melted.
- Toss the bread in the egg mixture until coated. Add milk and apples. Mix until liquid is absorbed. Pack into a Texas-style muffin pan.
- Bake 45 minutes.
Here’s what you’ll need for the spiced wine reduction:
- 1 cup packed brown sugar
- ½ cup butter
- ¼ cup Jamestown Cellars Settlers’ Spiced Wine
All you need to do from here for the spiced wine reduction is combine ingredients and simmer until reduced by one-fourth.
Serve over warm pudding.