Grapefruit Bread Pudding Recipe

The Hale Groves Team


15 thin slices French or Italian bread
2 ½ tablespoons butter or margarine, softened
1/3 cup raisins
2 cups milk
1 cup Hale grapefruit juice
4 eggs, slightly beaten
1/3 cup plus 2 tablespoons firmly packed light brown sugar, divided
½ teaspoon grated grapefruit peel
¼ teaspoon ground cinnamon
2 Florida grapefruit, sectioned


Preheat oven to 350F.  Spread one side of each bread slice with butter.  In a 1 1/2 -quart shallow baking dish, arrange bread, buttered-side down and sprinkle with raisins.  In a medium bowl, beat together milk, grapefruit juice, eggs, 1/3 cup brown sugar, grapefruit peel and cinnamon until combined.  Pour over bread slices; let stand 30 minutes.

Place baking dish in a pan of hot water.  Bake in a 350 degree oven 45 minutes to 1 hour or until tip of knife inserted in center comes out clean.  Remove pan from oven, top with grapefruit slices and remaining 2 tablespoons brown sugar.  Broil 2 to 3 minutes or until sugar melts.

YIELD: 6 to 8 servings.

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