The secret ingredient in this truly stunning winter dessert? We think it must something to do with Greek heritage, because it blends rosemary bread from the Ambeliotis family’s Mediterra Café, and orange-infused olive oil from the Liokareas family’s line of imported foods. The combination is sunny on the palate — just what we need in the short days of December. Enjoy!

Orange Apple Bread Pudding

 

Ingredients

 

6cups             Two-day-old Mediterra Café rosemary bread cubes

1 cup               Raisins

1 Apple, cored and cubed

1 ¼ cup           Dark brown sugar

1 ½ cup           Milk

¼ cup             Amaretto

¼ cup             Liokareas Orange Olive Oil

1 t                    Ground ginger

1 t                    Ground cinnamon

½ t                   Ground nutmeg

1 t                    Rum extract

2                      Eggs, beaten

Instructions

Preheat oven to 350 degrees. Grease casserole dish or loaf pan with Liokareas Orange Olive Oil.

 

In a bowl, toss all dry ingredients, making sure everything is evenly mixed.  In a separate bowl, combine all wet ingredients and whisk until well combined.

 

Pour wet ingredients into dry ingredients and toss until bread cubes are well moistened.  Pour into baking container. Use spatula to scrape the bowl!

 

Bake 50 to 60 minutes. 

 

Remove from oven and sprinkle about a tablespoon of Amaretto on top. Best served while warm…with a scoop of vanilla, honey or cinnamon ice cream if you wish, or perhaps a drizzle of Greek yogurt sweetened with honey.

 

For more on Liokareas imported olive oils and herbs: liokareas.com

For more on Mediterra Café, now located in Sewickley and Mount Lebanon: mediterracafe.com