This is a great little bread pudding recipe that I’ve been making for years and years! At least a dozen or so! I feel sad that I have neglected to post it before, thereby depriving you all of this recipe! 🙂 Seriously, it’s good – very, very good! I almost want to say yummy, but I won’t! 🙂
I decided on a whim tonight that I would mix it up and pop it in the oven, but the folks went to bed early, so I had to sneak upstairs when it was done to slip it in the fridge. I was so stealthy and so quiet and concentrating so hard on not making any noise…
I pulled it from the oven, turned and BAM! There was my Stepmom! Right there! Scared the living you know what out of me and it was only by luck I didn’t drop the pan! So we did the sensible thing and dug in, with a little ice-cream on top. Best midnight snack, evah!!
If you caught the “BAM” it seemed appropriate because I lifted this recipe from Emeril Lagasse, years ago.
I don’t make Emeril’s cranberry sauce, though. I always make this with leftover cranberry sauce from Christmas or Thanksgiving (the one I bake with Grand Marnier) and I make a little extra if don’t think I’ll have enough. I don’t serve it with whipped cream, either. It just seems somehow too light for the pudding. Ice-cream goes so well with it.
No cranberry sauce? Use a canned whole berry sauce. The amounts of the cranberry sauce really aren’t particular – I’ve used anywhere from about 3/4 cup to two cups and it’s always fabulous.
You can’t get much more frugal than using leftover bread and leftover cranberry sauce for a dessert, but be sure to pick up extra cranberries around the holidays and chuck them in the freezer. 1/2 and 1/2 is just half milk and half cream so buy what’s least expensive.
But anyway, enjoy! 🙂 It would be great at just about any price!!
Cranberry Bread Pudding
- 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
- 3/4 to 2 cups Cranberry Sauce
- 2 cups half-and-half (or 1 cup of cream & 1 cup of milk)
- 8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
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 and then add bread. Let the mixture sit for 30 minutes, pressing down on the bread 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. If you wish to cut the pudding into clean slices, refrigerate until cool, slice and then rewarm in the microwave for a moment or two .
From the kitchen of http://www.frugalhausfrau.com, adapted very slightly from Emeril Lagasse.
You know I’ll be bringing this to our Throwback Thursday #21 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
As always, to view the link party or add a link, click on the little blue button below!
I’m also taking this to Fiesta Friday 102, hosted by Angie of the Novice Gardener! Thanks Angie, for all you do! She’s backed up by two fantastic bloggers, Elaine @ foodbod and Julie @ Hostess at Heart.