It’s hard to believe this, but before 1996, you wouldn’t find raspberry chipotle anywhere, but in the years that followed, many specialty foods companies started blending sweet, smoke and heat in grocery store products. Fischer & Wieser continued to grow, adding more partnerships and products as the years rolled by, and last month, I toured their production facility to give you a glimpse of what goes into making the next roasted raspberry chipotle sauce.
One of their bestselling products is an amaretto peach preserve, an ingredient in one of the company’s most popular recipes, this pecan bread pudding that tastes like it has amaretto. You could easily add a splash of rum or amaretto to this dish when making it to add a more pronounced flavor, or you could rely on the jam alone for the hint of amaretto.
Amaretto Peach Pecan Bread Pudding
1 (8-ounce) package cream cheese, room temperature
1 jar Fischer & Wieser Amaretto Peach Pecan Preserves
1 cup pecan pieces
6 loaves Mexican-style bolillo bread
2 cups heavy cream
1 cup whole milk
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
For the sauce:
1/2 cup sugar
1 tablespoon water
1/2 teaspoon lemon juice
1/2 cup heavy cream
Heat the oven to 350 degrees. Coat a 10-inch-by-14-inch baking dish with vegetable spray. In a mixing bowl, combine the cream cheese with half the preserves and half of the pecan pieces.
Slice the bread across as though for sandwiches and spread the cream cheese mixture between the slices. Replace the lid on each loaf.
In a large bowl, combine the eggs, heavy cream, milk, brown sugar, vanilla extract, almond extract, cinnamon and salt. Tear the bolillo sandwiches into small chunks and set into the egg mixture. When all bread is in the bowl, press down to absorb all the liquid. Let sit for about 5 minutes, then transfer to the baking dish. Press down gently to cover and flatten the top. Bake in oven till set and golden brown, about 1 hour.
As baking time nears its end, prepare the sauce by combining the sugar, water and lemon juice in a saucepan. Bring to a boil, then reduce heat. Let the liquid bubble without stirring until it turns golden, 6 to 8 minutes. Don’t let it burn. Stir in the cream until the sauce is smooth, then add the remaining preserves. Turn off heat and let preserves liquefy into the sauce. Remove the bread pudding from the oven and let cool about 10 minutes. Spoon sauce over the top and sprinkle with the remaining pecan pieces. Serve warm in squares. Serves 10 to 12.
— From Fischer & Wieser, jelly.com