Chyrel's Recipes From Friends


Cranberry Bread Pudding
Posted by: Jerseygirl Fri, 13 Aug 2004, at 7:12 a.m.
 

Makes 6 to 8 servings

1 tsp. unsalted butter
4 large eggs
1 C firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 tsp. pure vanilla extract
2 C Cranberry Compote or Sauce (see below)
1 C pecan pieces, toasted and rough chopped
2 C half-and-half
8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes
Shaker confectioners' sugar
Whipped cream
Sprigs fresh mint

Preheat the oven to 350 degrees F.
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.
Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry sauce until very smooth. Stir in half-and-half, bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally.
Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the whipped cream. Garnish with confectioners' sugar and mint.

Fresh Cranberry Compote

1/2 lb fresh cranberries
1 T grated orange zest
1 tsp. grated lemon zest
1/4 C fresh orange juice
3 T fresh lemon juice
1/2 C granulated sugar
1 tsp. pure vanilla extract
2 C water
3 T cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat.
Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely.

Yield: 2 cups

recipe from: foodtv.com, 12/03/03

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