Transylvanian Bread Pudding
It is best to approach dinner with scholarly enthusiasm...
Sweet, fragrant, and far tastier than its appearance would suggest, this sixteenth-century Transylvanian dish combines toasted bread soaked in spiced red wine with figs, currants, honey, saffron, cloves, and almonds.Â
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This is a dish for Lent, which means that the recipe avoids land animal products like cheese or eggs. Admittedly, it is a brave choice to serve something this visually unpromising to a table full of immortals. Fortunately, they have all lived long enough to know that looks can be deceiving.
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6 slices of white bread
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2 TBSP sliced almonds (plus extra for garnish)
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1 cup red wine
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2 TBSP dried currantsÂ
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4 dried figs, sliced or chopped
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black pepper
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1 pinch of saffron
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2 clovesÂ
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1-2 TBSP honey (according to taste)
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1. In a saucepan, heat the wine, currants, figs, pepper, saffron, cloves and honey. Simmer for 10 minutes.
2. While the sauce is simmering...Toast the bread slices in a pan, then cut or tear them into bite sized pieces.
3. Toast the almonds until golden (do not use oil).Â
4. On a deep plate, arrange the bread pieces, pour the wine mix over it and sprinkle with toasted almonds.
