I didn't know that I have some leftover frozen frangipane hiding at the back of my freezer. It has been about 4 months! I am quite surprised that it has not gone bad. I have some leftover Kulich, so, 1 + 1 = this pudding.
If you do not have any leftover frangipane, fret not, I got you covered. All the ingredients, measurements and directions are written down below. If you do not have any leftover Kulich, you can use any Easter bread. And if you don't have any of those, you can also use any stale bread; broiche would be a wonderful substitute.
As for the fruit, any stone fruit will do the trick. I am using plums, you can use peaches, cherries, apricots, nectarines or maybe even apples. Glaze the baked pudding with some apricot-orange mixture and you will have a wonderful leftover dessert.
Ingredients:
(Make one 8" pudding)
Frangipane:
Unsalted Butter Softened, 125g
Granulated Sugar, 125g
High Quality Almond Meal, 125g
Unbleached All Purpose Flour, 50g
Sea Salt, Pinch
Eggs, 2
Fresh Orange Zest, 1/2 Orange
Cookie Spice Blend Homemade, 1/2 TSP
Pudding:
Leftover Kulich Homemade / Any Easter Bread / Stale Bread Preferably Brioche or Challah Coarsely Diced, A Handful
Plums Corsely Sliced, 2 Less or More
Apricot Jam, 1 TBSP
Fresh Orange Zest, 1/2 Orange
Fresh Orange Juice, 1 TBSP
Slivered Almonds, For Garnishing
Equipment:
8" Spring-Form Cake Pan
Hand / Stand Mixer
Oven
Directions:
Please visit my "Cookie Spice Blend" page for the recipe.
Please visit my "Kulich" page for the recipe.
Prepare the frangipane.
In a large mixing bowl, cream butter until light and fluffy with a hand or stand mixer.
It should resemble a mayo consistency.
Add in the sugar and continue creaming until well combined.
Followed by the almond meal, flour and salt.
Add in the egg and whip until fully incorporated.
When you hold up the frangipane, it should hold its shape and not fall off from a spatula.
Lastly, mix in orange zest and the cookie spice blend.
Continue mixing until well combined.
Prepare the pudding.
Preheat oven to 170 degree celsius or 340 fahrenheit.
Add just enuff leftover Kulich or stale bread to cover the bottom of the cake pan.
Press down the bread gently.
Try to compact it as much as humanly can, but do not over flatten it.
Spoon and spread the frangipane evenly over the bread.
Lay the sliced plums onto the frangipane, creating some patterns as you desired.
Wack into the oven and bake for about 35 to 45 mins or until lightly golden brown.
While the pudding is baking, mix together apricot jam, orange zest and juice in a small bowl until well combined.
Once the pudding is out of the oven, immediately brush the apricot mixture onto the pudding.
Set aside to cool down completely before unmolding onto a serving plate.
When about to serve, brush the pudding 1 more time with the apricot mixture and garnish with a generous amount of slivered almonds.
Slice and serve immediately.
A wonderful way to make use of leftover bread...
Mama Mia...