Cranberry Bread Pudding

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Emeril Kicks Up Leftovers

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
1 hr 0 min
Level:
--
Yield:
10 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 45 min

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Ingredients

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups Cranberry Compote or Sauce (see recipe)
1 cup pecan pieces, toasted and rough chopped
2 cups half-and-half
8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
Bourbon Spiced Cream, recipe follows
Shaker confectioners' sugar
Sprigs fresh mint

Directions

Preheat the oven to 350 degrees F.

Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.

Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry sauce until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices. Top with the Bourbon Spiced cream. Garnish with confectioners' sugar and mint.

FRESH CRANBERRY COMPOTE:

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. Yield: 2 cups

BOURBON SPICED CREAM:

1 quart heavy cream
1/2 cup bourbon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: 4 cups

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Comments & Reviews

recipe Cranberry Bread Pudding
Marc valencia, CA 01-28-2008
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Refreshing change from other puddings
Rated: 5 stars out of 5

I'm a huge bread pudding fan, but am used to making richer puddings, usually flavored with a lot of rum and vanilla. Using a... slightly tart cranberry compote really lightened up the bread pudding in my opinion. My only suggestion is to make sure that the pudding is fully set before taking it out of the oven if you're planning to slice it. My pudding texture was fairly moist and creamy, which I think is typical of most bread puddings. This made it a bit difficult to slice neatly.Read more
recipe Cranberry Bread Pudding
Stephanie Birmingham, AL 12-28-2006
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Delicious
Rated: 5 stars out of 5

I used canned cranberry sauce in this recipe and it still turned out fantastic. The bourbon in the whipped cream was a... little bit strong, you could use 3/4, maybe even 1/2 the amount and still get the desired taste. I made this for a family Christmas party and everyone was extremely impressed.Read more
recipe Cranberry Bread Pudding
H WATERFORD, CT 12-02-2005
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LEFTOVER- NO MORE
Rated: 5 stars out of 5

I OVER DID THE THANKSGIVING SIDE DISHES AND HAD TONS OF LEFT OVERS. I CAN'T STAND TO THROW ANYTHING OUT. THEREFORE I WAS... SEARCHING FOR RECIPES TO USE UP ALL THAT WAS LEFT. I WAS SO EXCITED TO FIND THIS RECIPE FOR BREAD PUDDING USING THE CRANBERRY COMPOTE I HAD MADE. I HAVE NEVER TRIED BREAD PUDDING BEFORE, WHAT A PLEASANT SURPRISE. THIS CAME OUT AWESOME. I WAS SURPRISED AT HOW MUCH I REALLY LIKED IT. DEFINETLY WILL DO AGAIN.Read more
recipe Cranberry Bread Pudding
CATHY Bloomington, IN 11-25-2005
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Great Bread Pudding
Rated: 5 stars out of 5

I have been making this recipe since I first saw Emeril do this a couple of years ago. It is a wonderful way to use the left... over cranberries and is a great day after the holiday treat.Read more
recipe Cranberry Bread Pudding
Mona West Boylston, MA 11-22-2005
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Great sauce!
Rated: 5 stars out of 5

The bread pudding is good - but I love to make the cranberry sauce just to eat with Thanksgiving dinner. It has become a... family tradition to make this recipe for the cranberry sauce - you can improve it even more by adding to cinamon sticks and a tsp of cloves as you boil your sauce. Another tip is to use a potato masher to blend the sauce to make it as smooth or lumpy as you like. The taste is tart and slightly sweet - so even if you're not a fan of the traditional cranberry sauce with turkey - try this one!!!Read more
recipe Cranberry Bread Pudding
JEREMY Bothell, WA 11-23-2004
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Good reason to make extra cranberry sauce
Rated: 4 stars out of 5

The point of the recipe is a way to use up leftover bread and especially cranberry sauce from your holiday meal. Ever... since I first tried it, I've made sure to make twice as much cranberry sauce as we needed, just to be sure there's enough leftover for the bread pudding. I tend to leave out the spices from the whipped cream, it's just not needed.Read more