Recipe

Cranberry Apple Pecan Bread Pudding With Custard Recipe


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Ingredients
  • 1 tsp cinnamon .
  • 2 tsps vanilla .
  • 2 c half-and-half .
  • 1/4 c brandy .
  • 1/2 c cranberries .
  • CUSTARD .
  • 1/4 c butter, melted .
  • 6 egg yolks .
  • 4 large eggs .
  • 5 c stale plain croissants or brioche bread, cut into cubes .
  • 2 tsps vanilla .
  • 1 tsp freshly grated nutmeg .
  • 2 c half-and-half .
  • PUDDING .
  • 1 vanilla bean, split lengthwise .
  • 1/4 c sugar .
  • 1/2 c pecans .
  • 1/2 c sugar .
  • 2 c peeled & sliced baking apples .
  • 2 tsps lemon juice

Directions
  • Step #1 In a medium bowl, toss sliced apples with lemon juice & set aside.
  • Step #2 Beat eggs with an electric mixer until light & frothy.
  • Step #3 Add the sugar, vanilla, nutmeg & cinnamon & beat until smooth.
  • Step #4 Stir in the butter, half & half & brandy.
  • Step #5 Toss the apples, cranberries & pecans with the bread cubes.
  • Step #6 Place the mixture in a greased 9 X 5 inch loaf pan (or individual custard c).
  • Step #7 Pour the egg mixture evenly over the bread cube mixture.
  • Step #8 cover with foil wrap & weight down the top this with a 1 or 2 lb.
  • Step #9 bag of rice or beans.
  • Step #10 (This encourages the bread to absorb the liquid).
  • Step #11 Chill for 1 hr.
  • Step #12 Preheat oven to 325*F.
  • Step #13 Remove foil wrap & weight & place the pudding In a large-ishr pan filled with 1 inch hot water.
  • Step #14 Bake for 55 mins or until set.
  • Step #15 Increase oven temperature to 425*F & bake 10 mins more, until lightly browned.
  • Step #16 Serve warm with room temperature custard sauce.
  • Step #17 To make the custard, place half & half & vanilla bean in a saucepan.
  • Step #18 Heat over med-heat/flame until half & half is just about to boil.
  • Step #19 Remove from heat.
  • Step #20 In a metal mixing bowl, whisk together the egg yolks & sugar until lightly coloured.
  • Step #21 Remove the vanilla bean from the half & half, scraping the seeds into the liquid.
  • Step #22 Stir in the vanilla extract & whisk this mixture into the eggs.
  • Step #23 Return to the saucepan & cook over low heat/flame, stirring constantly, until mixture just begins to thicken & coat the spoon.
  • Step #24 Immediately remove this from heat & pour this into an empty bowl, which you have set over another bowl filled with ice water.
  • Step #25 (This stops the custard from cooking & prevents curdling) Stir until cooled slightly.
  • Step #26 Cool for about 10 mins longer.
  • Step #27 Serve warm with the bread pudding.
  • Enjoy the Cranberry Apple Pecan Bread Pudding With Custard recipe

Related Categories

Dessert / Puddings And Mousses
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