Ingrédients pour Bread Pudding Thanksgiving
- 12 cups cubed stale ciabatta bread
- 2 cups heavy cream
- 4 cups milk
- 6 large eggs
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 tablespoon orange zest
- ground cardamom
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup raisins (optional)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans
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Comment préparer Bread Pudding Thanksgiving
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter.
- In a large bowl, whisk together: 4 cups milk, 1 cup heavy cream, 4 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon salt until a smooth custard forms.
- Add the following ingredients to the custard and gently fold to combine: 4 cups cubed stale bread (ciabatta, como, or pugliese recommended), 1 cup chopped walnuts, ½ cup raisins (optional), 1 teaspoon ground cinnamon, 1 tablespoon orange zest.
- Gently press the bread into the custard to ensure it's mostly submerged. Let it sit for 30 minutes to 6 hours in the refrigerator, depending on how dry your bread is. The longer it sits, the more the bread will absorb the custard.
- Pour the bread pudding mixture into the prepared baking pan.
- Bake for 50-60 minutes, or until the top is golden brown and a knife inserted into the center comes out clean (it may be slightly moist).
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
61g
Fat
32g
Carbs
5g
