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White Chocolate Cranberry Bread Pudding

Posted on 01 September 2017

Rich and tangy cranberry put a new twist on this classic dessert.

Ingredients

BREAD PUDDING
PUMPKIN SPICE ANGLAISE

Directions

BREAD PUDDING
    1. Day 1: Toast the stale, cubed bread in the oven at 350°F for 15 minutes. Set aside. (This can be done in advance and frozen. I often buy stale bread whenever I see it, and keep the toasted cubes in the freezer to eliminate one of the steps in this process.)
    2. Toast the pecan pieces at 350°F for 5 min. Set aside to cool, and then wrap securely for use the next day.
    3. If you have white chocolate in a bar, cut it in small cubes and wrap for use the next day.

    1. Day 2: Mix the eggs and sugar and set aside.
    2. Heat the cream and milk to simmering. Add the Vanilla Madagascar Bourbon, and then temper in the eggs and sugar. Add the Cranberry Artisan, and stir to combine.
    3. Pour mixture over the bread, wrap, and refrigerate for at least 4 hours (overnight is best). There should be some liquid in the pan. If all the liquid has been absorbed, combine ¼ cup milk and ¼ cup cream and pour over the bread.

  1. Day 3: Sprinkle the toasted pecans and cubed white chocolate over the pudding and stir to incorporate, making sure the ingredients are evenly spread in the pan. Bake at 350°F for 50-60 minutes, until lightly browned.
  2. Bake at 350°F for 50-60 minutes, until lightly browned.

PUMPKIN SPICE ANGLAISE
  1. Combine the yolks and 2 tablespoons of sugar and set aside.
  2. Heat the half and half, Vanilla Madagascar Bourbon and ⅓ cup of sugar to boil.
  3. Remove from heat and temper in the eggs and sugar mix.
  4. Return to heat and cook on low until the back of a spoon or spatula is coated, or to 82 degrees Celsius.
  5. Remove from heat and add the Pumpkin Spice Extract.
Rich and tangy cranberry put a new twist on this classic dessert!

Products used in this recipe

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