Name: Dried Plum and Almond Bread Pudding with Dandelion Jelly
Yield: Serves 6
Cuisine: France
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons coarsely chopped blanched almonds; 4 eggs; ½ vanilla bean, split lengthwise; ⅓ cup sugar; 2 tablespoons dandelion jelly or mild chestnut honey; 2 cups whole milk; ¾ cup pitted prunes (dried plums); 8 ounces sliced stale dense sourdough bread, crusts removed; ¼ cup dried tart cherries soaked in warm water for 5 minutes and drained; ¼ cup golden raisins

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

I found this homey dessert in a regional French cookbook called Recettes Paysannes en Lozère, a compendium of specialties from the Languedoc Roussillon region of southern France. The local name for the dish is coupétade, a reference to its vaselike shape, resembling an upside-down cupola, due to the shape of the clay vessel in which it is baked.

The original recipe called for glazing with a jelly made from dried dandelion blossoms. I h