Bread Pudding

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

6 tbsp butter
2 Granny Smith apples, small dice
1 cup dried cranberries
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 loaf bread, cubed
2 cups whipping cream
1 cup milk
1/2 cup sugar
6 eggs
1/2 cup bakeapple jam
1/4 cup unsweetened cranberry juice
1/4 tsp cinnamon
Blend all sauce ingredients together in a blender/food processor and strain out any seeds that may remain. Set aside.
Preheat oven to 350F.
Melt butter over medium heat and sautee the apples and cranberries. Once the apples start to caramelize slightly, add the seasonings, toss over the heat for another minute then remove from the stove and mix in with the cubed bread.
Whisk together cream, milk, sugar and eggs in a separate bowl and add to the bread mixture. Mix well and allow to sit for about 10 minutes to ensure the bread is thoroughly soaking up the liquid. Stir once more and pour into a greased casserole dish.
Bake for about 30 minutes, or until the top is becoming golden and crusted. The pudding should start to puff and no longer be wet when a knife is inserted in the centre. Serve warm with the bakeapple sauce and some whipped cream. Yield: 9-12

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