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    You are in: Home / Recipes / Bread Pudding With Dried Cranberries, Vanilla, and Mint Recipe
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    Bread Pudding With Dried Cranberries, Vanilla, and Mint

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    30 mins

    4 hrs 30 mins

    GoldsmithLissa's Note:

    by the famous Daniel Boulud Can be prepared up to six hours in advance.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the dried cranberries in a small bowl and cover with 1/2 cup of warm water. Set aside to plump for about 20 minutes.
    2. 2
      Preheat the oven to 325°. In a medium saucepan, combine the milk, heavy cream, lemon zest, orange zest and 4 mint sprigs. Scrape the seeds from the vanilla bean into the milk and add the bean to the saucepan. Bring to a boil over moderate heat. Remove from the heat and stir for a few minutes to cool slightly. Whisk in the sugar and the gelatin and set aside for 3 minutes, then whisk again. Strain the mixture into a heatproof measuring cup.
    3. 3
      Drain the cranberries and divide them among six 1/2-cup ramekins set on a baking sheet. Stir the milk mixture once and pour it over the cranberries, filling the ramekins. Top each with a challah round. Bake the puddings for 20 minutes, or until the custard is bubbling and still wobbly. Remove from the oven.
    4. 4
      Preheat the broiler. Broil the puddings for about 30 seconds just to toast the bread rounds.
    5. 5
      Let the custards cool, then refrigerate until completely set, at least 4 but not more than 6 hours.
    6. 6
      Just before serving, melt the raspberry jam in a small nonreactive skillet over low heat. Run a knife around the inside of each ramekin to loosen the bread puddings and invert them onto dessert plates.
    7. 7
      Spoon a little of the raspberry jam over and around them. Garnish each plate with a few mint leaves from the remaining sprig and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Bread Pudding With Dried Cranberries, Vanilla, and Mint

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 492.9
     
    Calories from Fat 218
    44%
    Total Fat 24.3 g
    37%
    Saturated Fat 15.1 g
    75%
    Cholesterol 90.0 mg
    30%
    Sodium 102.5 mg
    4%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 1.0 g
    4%
    Sugars 38.6 g
    154%
    Protein 21.3 g
    42%

    The following items or measurements are not included:

    mint sprigs

    vanilla beans

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