Second Place, Desserts Category

2003 Ohio State Fair
Marjorie Zalewski
Toledo, Ohio

8 servings

Bread Pudding


1 lb. Loaf of raisin cinnamon swirl bread
½ c.(one stick) unsalted butter, melted
6 eggs
3 c. milk
1 c. granulated sugar
1 tsp. Vanilla bean paste
1 tsp. Ground cinnamon
½ c. Firelands Isle St. George Johannisberg Riesling


1. Preheat over to 375°, cut the bread into 1-inch squares, spread on a baking sheet and toast until light brown, about 8 minutes.

2. Pack the toasted bread into a 2 ½ quart-baking dish and drizzle with melted butter.

3. In a medium bowl, whisk together the eggs, milk and sugar until the sugar is dissolved. Add the vanilla paste and cinnamon.

4. Pour the milk mixture over the bread and leave to soak about 10 minutes.

5. Reduce the over temperature to 325°. Bake the pudding in a pan of water in the oven for 10 minutes. Stir in the Firelands Riesling. Continue baking until slightly puffed and firm, about 50 minutes. Cool and serve with wine custard sauce.

Cream Sauce

6 egg yolks
1 ½ c. liquid non-dairy creamer
1 tsp. Vanilla extract
1 ½ tbsp. Cornstarch
¾ c. granulated sugar
¼ tsp. Salt
½ c. Firelands Isle St. George Johannisberg Riesling


1. Blend the beaten egg yolks with non-dairy creamer and vanilla.

2. In a small saucepan, combine the cornstarch, sugar and salt. Gradually add the creamer mixture.

3. Cook, stirring constantly with a wooden spoon, over medium-low heat, until slightly thickened.

4. Add the Firelands Riesling. Cook, stirring constantly until thickened. Remove from heat and coot. Serve warm or at room temperature. Makes 2 ½ cups.