Prep 45 mins
Cook 1 hr 5 mins
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.
- 354.88 ml apples, peeled and sliced
- 9.85 ml lemon juice
- 4 large eggs
- 59.14 ml sugar
- 9.85 ml vanilla
- 4.92 ml nutmeg
- 4.92 ml cinnamon
- 59.14 ml unsalted butter, melted
- 473.18 ml half-and-half (or milk)
- 59.14 ml brandy
- 118.29 ml cranberries
- 118.29 ml pecans, chopped
- 1182.95 ml stale croissants (or brioche or french bread, cut in cubes)
- 473.18 ml milk (or half and half or cream)
- 29.58 ml flour
- 177.44 ml sugar
- 118.29 ml butter
- 9.85 ml vanilla
- in a medium bowl, toss sliced apples with lemon juice and set aside.
- in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
- Stir in the butter, half and half and brandy.
- Toss the apples, cranberries, pecans with the bread cubes.
- 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.
- 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.
- Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
- Vanilla Cream Sauce:.
- 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.
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]
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!
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. :)