Cranberry Bread Pudding w/Whiskey Sauce
Source of Recipe
by Millie, from Sunday Suppers
Recipe Introduction
AUTHOR’s NOTE: Cranberries contribute their beautiful color as well as a refreshingly lively flavor to this splendidly rich & custardy pudding. In New Orleans, where bread pudding is a specialty, it is always served w/a sweet whiskey sauce. Though one might think that a little bit of lily-gilding, the sauce does seem to tie everything together very nicely, so we’d never refuse it. The pudding is perfectly delicious without it, though.
Serve this dessert after a not-too-rich winter dinner. When we were developing it, we tasted it first thing one morning & thought it would make a GREAT breakfast. Why not?
List of Ingredients
2 tsp butter, softened
16 slices {8oz} French bread, cut ½” thick
1 C cranberries coarsely chopped
3 eggs
1 C + 2 tsp granulated sugar
2 C ½ n ½ or light cream
1 C heavy cream
2 T vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp grated orange zest
¼ C orange juice
Recipe
Use the butter to grease a shallow 2qt bake dish.
Slice the bread.
Coarsely chop the cranberries either w/a large knife or by pulsing them on/off in a food processor.
Arrange ½ the bread in the bottom of the bake dish & scatter ½ the cranberries over the bread.
Layer the rest of the bread over the cranberries & scatter the remaining cranberries over the top.
In a mix bowl, whisk the eggs w/1 C of sugar. Whisk in the ½ n ½, cream, vanilla, cinnamon, nutmeg, orange zest, and OJ. Pour this custard mix evenly over the bread & cranberries.
Lay a sheet of plastic wrap directly on the surface of the pudding & place a slightly smaller pan on the plastic wrap. Put a couple of heavy cans into the pan to weigh it down so the bread is completely immersed in the custard.
Set aside to soak for 10min’s.
Preheat oven to 350°
Remove the weights & the plastic wrap & place the pudding in the center of the preheated oven.
Bake for 20 min’s, then remove the dish from the oven & sprinkle the remaining 2 T of sugar over the top.
Return the dish to oven & bake another 35~40min’s, or until the top is golden & slightly caramelized & the custard is set when tested w/the point of a knife about 2” out from the center.
The very center of pudding should be slightly wobbly since it will continue to cook a bit after it is removed from the oven.
The pudding will have puffed up quite a bit & will sink some as it cools.
Serve the pudding hot or warm, or it up to about 2hrs ahead & serve it tepid.
Cut the pudding into squares or use a large spoon to scoop out ea portion.
Pass Whiskey Sauce to be spooned over the pudding if desired.
WHISKEY SAUCE:
2/3 C granulated
¼ C water
4 T butter
1 egg
4 T whiskey
Combine the sugar, water & butter in a saucepan. Simmer, stirring, until the butter is melted & the sugar is dissolved; about 2min’s.
In a bowl, beat the egg with a whisk til light & foamy; about 1 min.
Gradually beat the hot sugar~butter mix into the egg, whisking constantly.
Stir in the whiskey. Serve at room temp over the cranberry bread pudding.
Yield: about 1¼ C
NOTE: The sauce may be made ahead & stored at room temp for several hrs. If refrigerated, warm over hot water & stir well to return to correct consistency.
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