NES: Cranberry Bread Pudding
Source of Recipe
Marshfield's Overdue Cookbook
* Exported from MasterCook *
Cranberry Bread Pudding
Recipe By : Cliff Rodgers Free Library, Marshfield Hills, Massachusetts
Serving Size : 6 Preparation Time :0:00
Categories : Desserts, Fruits, Holiday, New England
Amount Measure Ingredient -- Preparation Method
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PUDDING:
1 cup cranberries
1/4 cup butter or margarine -- softened
2 eggs -- well beaten
1/2 cup sugar
1/2 teaspoon salt
2 cups soft bread cubes
1/3 cup milk
SAUCE:
1/2 cup water
1/4 cup dark corn syrup OR
maple syrup
1/4 cup brown sugar -- firmly packed
2 teaspoons unbleached flour
1 teaspoon butter or margarine
1/8 teaspoon salt
1/2 teaspoon vanilla
FOR THE PUDDING: Pick over the cranberries and rinse them thoroughly. Set aside.
In a large bowl, cream the butter or margarine. Add the eggs, sugar, and salt and beat until smooth. Add the bread cubes, cranberries and milk, tossing until well mixed. Pour into a greased 1-1/2 quart casserole, set inside a larger pan and pour enough hot water into the larger pan so it comes halfway up the sides of the casserole. Bake in a preheated 350 degree oven for 1 hour.
TO MAKE THE SAUCE: In a heavy-bottomed pot, combine the water, corn syrup or maple syrup, brown sugar, flour, butter or margarine, and salt. Cook at a rolling boil for 10 minutes, stirring often. Remove from the heat and stir in the vanilla. Just before serving, pour the warm sauce over the pudding.
Note: This dish can be used as an accompaniment to meat or poultry, or it can be topped with vanilla ice cream with whipped cream and used as a dessert.
Cuisine:
"New England"
Source:
"Marshfield's Overdue Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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