Cranberry Bread Pudding w/ Cranberry Compote

Cranberry Bread Pudding w/ Cranberry Compote

  • Custard
    • 6  eggs
    • .75 C    Sugar
    • .25 tsp cinnamon
    • .25 tsp salt
    • .5 vanilla bean, scraped
    • 2 C heavy cream
    • 1 C milk
    • bread croutons (1 1# loaf)
    • .5 C fresh cranberries, halved
  1. In large bowl, slowly add sugar to eggs & yolks and whisk to combine.
  2. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.  Small bubbles should appear consistently around the rim of the pot. Take off of the heat. Whisk briefly to break up vanilla bean & cinnamon and release some of the heat.  If vanilla pod remains in cream mixture, remove.
  3. While whisking constantly, very slowly pour the cream mixture into egg/sugar mixture.
  4. Spray baking dish with non-stick cooking spray.  Add bread croutons to the baking dish and sprinkle in cranberries.
  5. Pour custard evenly over croutons and cover with plastic wrap, removing as much air as possible and soaking all the croutons in the custard.  Refrigerate overnight.
  6. Preheat oven to 375 degrees.
  7. Remove plastic from baking dish and make sure your croutons are soaked.  Cover with foil.
  8. Bake 40 minutes.  Remove foil and bake 10-15 minutes more.
  9. Can be served warm or chilled, portioned and reheated to order.
  • Compote
    • 3 C fresh cranberries
    • 1 C sugar
    • Zest of 1 lemon
    • Zest and juice of 1 orange, strained
    • .5 vanilla bean, scraped
    • Cinnamon stick, optional
    • 1 C water
  1. Combine all ingredients in a medium sauce pan.
  2. Bring to a boil and turn to simmer until berries have popped and mixture becomes saucy.
  3. Remove from heat and cool.  Remove citrus peels and vanilla bean pod.
  4. Keep refrigerated.  Use warm or cold.

 

Recipe provided by The Tasty, Plymouth MA.