Cranberry Bread Pudding
Recipe: #25191
November 08, 2016
Categories: Desserts, Puddings, Cranberry, Christmas, Thanksgiving, Oven Bake, Vegetarian, Kosher Dairy, more
"Recipe source: Bon Appetit (November 1992)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (332.9 g)
- Calories 555.1
- Total Fat - 16.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 137.2 mg
- Sodium - 419.3 mg
- Total Carbohydrate - 92.5 g
- Dietary Fiber - 3 g
- Sugars - 64.8 g
- Protein - 11.9 g
- Calcium - 278.1 mg
- Iron - 2.7 mg
- Vitamin C - 5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a saucepan bring water, 1 cup sugar, lemon peel and vanilla to a boil, stirring to dissolve the sugar; add cranberries and simmer for one minute. Remove from heat. Scape vanilla beans into the cranberry mixture and add the bean. Let stand overnight.
Step 2
Preheat oven to 350 degrees F. Cut the brioche into 1 inch squares and place in a bowl and drizzle with the butter; toss. Transfer to a cookie sheet and bake until toasted (20-30 minutes); reduce oven temperature to 325 degrees F.
Step 3
Butter and sugar a 10 cup 3 1/2 inch deep shuffle dish.
Step 4
Combine milk, egg and 3/4 cup sugar in a bowl and stir in the brioche cubes. Drain cranberry mixture (discarding vanilla bean) and fold cranberry mixture into the brioche mixture and pour into prepared dish.
Step 5
Combine 1/2 cup sugar and the cinnamon in a bowl and sprinkle over top of the brioche. Cover with foil. Bake for one hour or until it is set. Transfer to a rack and let cool for 15 minutes.
Step 6
Serve with ice cream or whipped cream, if desired.
Tips
No special items needed.
1 Reviews
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