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

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

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    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.

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    Units: US | Metric

    Bread Pudding

    Vanilla Cream


    1. 1
    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


      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


      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


      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


    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
    Total Fat 45.3 g
    Saturated Fat 23.9 g
    Cholesterol 243.2 mg
    Sodium 230.6 mg
    Total Carbohydrate 50.3 g
    Dietary Fiber 2.3 g
    Sugars 38.1 g
    Protein 10.7 g

    The following items or measurements are not included:


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