Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce Recipe
    Lost? Site Map

    Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce

    Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce. Photo by 2Bleu

    1/3 Photos of Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    45 mins

    1 hr 5 mins

    pattikay in L.A.'s Note:

    This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Bread Pudding

    Vanilla Cream

    Directions:

    1. 1
      Pudding:.
    2. 2
      in a medium bowl, toss sliced apples with lemon juice and set aside.
    3. 3
      in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
    4. 4
      Stir in the butter, half and half and brandy.
    5. 5
      Toss the apples, cranberries, pecans with the bread cubes.
    6. 6
      Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
    7. 7
      Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
    8. 8
      Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
    9. 9
      Vanilla Cream Sauce:.
    10. 10
      Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

    Ratings & Reviews:

    • on May 13, 2008

      55

      Had overnight company & this recipe made for a very nice-&-tasty late breakfast! All 4 of us were in agreement: It couldn't have been better! Followed the recipe & opted for milk over the half-and-half, although another time, who knows! Thanks for sharing the makings of a wonderfully tasty meal! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2008

      55

      Yummy Valentine's breakfast! I actually set it in the fridge overnight. I used half and half in the pudding and skim milk in the cream sauce. The cranberries gave some pucker factor to the dish. I used apple juice in place of the brandy and had some French bread. I might try brioche as suggested next time or challah. Thanks for the wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2008

      55

      I love bread pudding and this was no exception. I scaled it down to two servings and used 3 buttermilk biscuits (leftover from last nights dinner) for the bread. I added a tad more half-and-half and did not have to put it in the fridge. I also used dried mixed fruit which had cranberries and lots of other goodies in it. I love using a waterbath method to bake custard-like desserts. It's the best way to go. The only thing I would do differently is to lower the amount of sugar in the vanilla cream as it was just a wee bit sweet. This was very moist, simple to make, and very, very flavorful. Thanks for posting. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 669.3
     
    Calories from Fat 408
    60%
    Total Fat 45.3 g
    69%
    Saturated Fat 23.9 g
    119%
    Cholesterol 243.2 mg
    81%
    Sodium 230.6 mg
    9%
    Total Carbohydrate 50.3 g
    16%
    Dietary Fiber 2.3 g
    9%
    Sugars 38.1 g
    152%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    croissants

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes