Cranberry Bread Pudding with Bourbon Custard

 

Ingredients:

Bread Pudding:

Cup

Half and half

Cup

Milk

3

Tbl

Butter

1

Tsp

Vanilla extract

2

Tsp

Cinnamon

Tsp

Ground nutmeg

2

 

Large eggs

Cup

Sugar

12

 

Slices of white bread, cut into 1 cubes

Cup

Fresh or frozen cranberries

Cup

Pecans chopped

 

 

 

2

Tbl

Butter

2

 

Large egg whites

Bourbon Custard:

4

 

Large egg yolks

Cup

Maple syrup

1

Tsp

Vanilla

1-1/4

Cup

Half and half

1

Tbl

Butter

2

Tbl

Bourbon

 

 

 

Fresh Cranberry Sauce (optional)

2

Cups

Fresh or frozen cranberries

Cup

Sugar

Cup

water

Directions:

Preheat the oven to 350. Generously grease a 9x5 loaf pan.

Scald the half and half, the milk, 3 tablespoons butter, vanilla, cinnamon, and nutmeg in a large sauce pan by mixing together and cooking just until bubbles form around edges. Remove from heat.

Beat the eggs in a medium bowl. Beat in the sugar. Slowly pour 1 cup of the scalded milk mixture into the eggs, whisking constantly to prevent eggs from cooking. Pour the egg mixture into the saucepan with the milk mixture. Add the bread cubes, cranberries, and pecans. Stir until thoroughly mixed. Pour the mixture into prepared pan and bake for 30-35 minutes or until a tester inserted in center comes out clean. Set on a wire rack to cool.

Bourbon Sauce: Whisk together the egg yolks, maple syrup, and vanilla in a small bowl. Heat the half and half in a medium saucepan until bubbles form around the edges. Whisk a little of the cream mixture into the egg yolk mixture, then pour the egg mixture into the saucepan. Cook for 10-15 minutes on low, whisking occasionally, until mixture thickens. Do not boil. Stir in butter and bourbon and let cool slightly. Can be refrigerated until ready to use.

To Serve: Slice the cranberry bread pudding into 12 slices, and serve with the bourbon custard.

OR the Bread Pudding or leftover bread pudding can be served by: cutting the bread pudding into 12 slices. Lightly Beat 2 large egg whites in a medium bowl.

Melt 2 tablespoon of butter in a large skillet over medium-high heat. Dip several pudding slices in the beaten egg whites, coating both sides, and cook for 2-3 minutes or until golden brown and crispy. Spoon some bourbon custard onto each slice and top if using with fresh cranberry sauce.

Fresh Cranberry Sauce: Combine the cranberries, sugar and water in a medium saucepan over low heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium and bring to a boil. Simmer for 10 minutes or until most of the cranberries have popped. Remove from heat and allow to cool. Refrigerate until ready to use.

 

Yields

6 servings

 

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