Cranberry Bread Pudding
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Cuisine: American
Ingredients
- 1 teaspoon unsalted butter (for pan)
- 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 (original recipe calls for 2 cups)
- 2 cups half-and-half or 1 cup of cream & 1 cup of milk (original recipe calls for half-and-half)
- 8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 3/4 inch cubes (about 5 cups)
Instructions
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 the butter.
Whisk together eggs, sugar, cinnamon, nutmeg, vanilla, and cranberry sauce until very smooth. Stir in half-and-half (or milk & cream mixture) 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 minutes to an hour 10 minutes. Cover top loosely with foil if it is browning too fast. When finised, let cool for 5 minutes.
To serve, cut the pudding into 1-inch thick slices.
If you wish to cut the pudding into very clean slices, refrigerate until cool, slice and rewarm in the microwave for a moment or two. Larger slices are fine but will serve fewer people.
Notes
- In addition to changes noted, Emeril called for 1 cup chopped pecans, his own cranberry sauce, slightly different instructionsand different serving suggestions.
- This recipe can easily handle different amounts of cranberry sauce, from just a little up to 2 cups and still tastes delicious. It’s perfect for a small amount of leftover cranberry sauce.
Find it online: https://frugalhausfrau.com/2016/01/15/cranberry-bread-pudding/