Photo: Cranberry Bread Pudding Recipe
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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By Joanne G
florida
on September 09, 2011
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This was a hit, especially when it's toasted for breakfast.
By Maito
on June 21, 2011
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This was good, but a little high on the cranberry compote, I would use less. I used nonfat half and half, and would recommend adding more to increase the liquid ratio. I did not make the whipped cream to top this.
By Dan Z
Texas
on December 24, 2009
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The bread should absorb whatever liquid it can take after 30 minutes, so it won't get more soggy overnight. You might as well bake the pudding the day before the party and refrigerate it overnight. You can warm it in the oven or microwave the next day, or just let it come to room temperature.
I doubled the recipe and baked it in an 11 x 9 inch pan. It fit just right and baked up perfect. This is a nice change from traditional bread pudding, and makes a great Christmas dessert.
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