Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce

READY IN: 1hr 50mins




  • 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.