Ingredients for Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce
- 2 medium apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 6 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Unsalted Butter
- 1 cup half-and-half
- 2 tablespoons brandy (optional)
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped pecans
- Croissants
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
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How to Make Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce
- **Prepare the Pudding:**
- Preheat oven to 325°F (160°C).
- In a medium bowl, toss 2 medium apples, peeled, cored, and sliced, with 1 tablespoon lemon juice. Set aside.
- In a large bowl, whisk 6 large eggs until light and frothy.
- Add 1 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon. Whisk until smooth.
- Stir in 1/2 cup (1 stick) melted unsalted butter, 1 cup half-and-half, and 2 tablespoons brandy (optional).
- Gently fold in 6 cups cubed stale bread (challah or brioche recommended), 1 cup fresh or frozen cranberries, and 1/2 cup chopped pecans.
- Grease a 9x5 inch loaf pan. Pour the bread mixture into the prepared pan.
- Pour the egg mixture evenly over the bread, ensuring all the bread is moistened.
- Cover with foil and weigh down with a bag of rice or dried beans to help the bread absorb the liquid. Refrigerate for 30-60 minutes.
- Place the loaf pan in a larger baking pan. Pour enough hot water into the larger pan to come about 1 inch up the sides of the loaf pan.
- Bake for 55 minutes, or until the pudding is set.
- Increase oven temperature to 425°F (220°C). Remove foil and bake for an additional 10 minutes, or until lightly browned.
- Let cool slightly before serving.
- Serve warm with the vanilla cream sauce.
- **Prepare the Vanilla Cream Sauce:**
- In a medium saucepan, whisk together 1 cup milk, 2 tablespoons all-purpose flour, and 1/4 cup granulated sugar.
- Add 2 tablespoons unsalted butter.
- Cook over medium-high heat, stirring constantly, until the sauce bubbles and thickens. Reduce heat to low and cook for 1-2 minutes more, or until thickened to your liking.
- Remove from heat and stir in 1 teaspoon vanilla extract.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
152g
Fat
119g
Carbs
16g
