Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce
4
People talking
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.
- Ready In:
- 1hr 50mins
- Serves:
- Units:
4
People talking
ingredients
-
Bread Pudding
- 1 1⁄2 cups apples, peeled and sliced
- 2 teaspoons lemon juice
- 4 large eggs
- 1⁄4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄4 cup unsalted butter, melted
- 2 cups half-and-half (or milk)
- 1⁄4 cup brandy
- 1⁄2 cup cranberries
- 1⁄2 cup pecans, chopped
- 5 cups stale croissants (or brioche or french bread, cut in cubes)
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Vanilla Cream
- 2 cups milk (or half and half or cream)
- 2 tablespoons flour
- 3⁄4 cup sugar
- 1⁄2 cup butter
- 2 teaspoons vanilla
directions
- Pudding:.
- 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.
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RECIPE MADE WITH LOVE BY
@pattikay in L.A.
Contributor
@pattikay in L.A.
Contributor
"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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I used a pureed fruit sauce instead of apples and banana liquor rather than brandy. I also let the pudding soak overnight to let ingredients blend. I like proportion of wet to dry ingredients in this recipe. Most bread pudding/strata recipes call for too much liquid, in my opinion.Reply
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I used a pureed fruit sauce instead of apples and banana liquor rather than brandy. I also let the pudding soak overnight to let ingredients blend. I like proportion of wet to dry ingredients in this recipe. Most bread pudding/strata recipes call for too much liquid, in my opinion.Reply
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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]Reply
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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!Reply
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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!Reply
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