Bread Pudding With Cranberries and Apples |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Warning: Not for those watching calories or cholesterol! This is my all-time favorite bread pudding recipe. Perfect for fall/winter special occasions. Serve with sweetened whipped cream. Ingredients:
3/4 cup sugar |
1/2 cup butter (room temperature) |
5 eggs |
2 cups heavy cream or 2 cups half-and-half |
1 dash cinnamon |
1 tablespoon vanilla |
1 pinch salt |
1/4 cup dried cranberries |
1 -2 granny smith apple, peeled and sliced |
1 tablespoon butter |
4 cups plain croissants or 4 cups crustless bread, torn in pieces |
1/4 cup water |
2 teaspoons cornstarch |
1/2 cup whipping cream |
1/2 cup maple syrup |
1/4 teaspoon cinnamon |
Directions:
1. For the pudding:.
2. Heat butter in skillet and saute apple with 1 teaspoon sugar until soft. Preheat oven to 350 degrees.
3. In a large bowl, cream together butter and sugar. Mix in eggs, cream, cinnamon, vanilla, cranberries, apples, and croissants. Let stand 10 minutes or longer.
4. Pour mixture into a 9 inch square baking pan. Set pan in a larger pan and fill larger pan with water to the 1/2 way point of the 9 inch pan. Cover pudding with foil and bake 45 minutes covered. Remove foil and bake 10 minutes to brown top.
5. Let pudding rest 10 minutes before serving.
6. For the sauce:.
7. In a small bowl, mix together water and cornstarch. Set aside.
8. In a saucepan, heat cream, maple syrup, and cinnamon until hot. Stir in cornstarch mixure. Continue stirring and bring to a boil to thicken.
9. Serve pudding drizzled with maple sauce and topped with a dollop of whipped cream.
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