Cranberry Apple Pecan Bread Pudding With Custard Recipe

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Cranberry Apple Pecan Bread Pudding With Custard
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Ingredients
18
Count
Nutrition
744
Calories
Total time
80
Minutes
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Ingredients:

  • 4 large eggs
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 cup brandy
  • 1/2 cup cranberries
  • 1/2 cup pecans
  • 5 cups stale plain croissants or 5 cups brioche bread, cut into cubes
  • 1 vanilla bean , split lengthwise
  • 1/2 cup sugar
  • 2 tsp vanilla

Directions:

  1. In a medium bowl, toss sliced apples with lemon juice and set aside.
  2. Beat eggs with an electric mixer until light and frothy. Add the sugar, vanilla, nutmeg and cinnamon and beat until smooth. Stir in the butter, half and half and brandy.
  3. Toss the apples, cranberries and pecans with the bread cubes. Place the mixture in a greased 9 X 5 inch loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread cube mixture.
  4. Cover with foil and weight down the top with a 1 or 2 lb. bag of rice or beans. (This encourages the bread to absorb the liquid). Chill for 1 hour.
  5. Preheat oven to 325*F. Remove foil and weight and place the pudding in a larger pan filled with 1 inch hot water. Bake for 55 minutes or until set. Increase oven temperature to 425*F and bake 10 minutes more, until lightly browned. Serve warm with room temperature custard sauce.
  6. To make the custard, place half and half and vanilla bean in a saucepan. Heat over medium heat until half and half is just about to boil. Remove from heat.
  7. In a metal mixing bowl, whisk together the egg yolks and sugar until lightly coloured. Remove the vanilla bean from the half and half, scraping the seeds into the liquid. Stir in the vanilla extract and whisk this mixture into the eggs.
  8. Return to the saucepan and cook over low heat, stirring constantly, until mixture just begins to thicken and coat the spoon.
  9. Immediately remove from heat and pour into an empty bowl, which you have set over another bowl filled with ice water. (This stops the custard from cooking and prevents curdling) Stir until cooled slightly. Cool for about 10 minutes longer. Serve warm with the bread pudding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 744.12 Kcal (3115 kJ)
Calories from fat 481.1 Kcal
% Daily Value*
Total Fat 53.46g 82%
Cholesterol 367.71mg 123%
Sodium 263.31mg 11%
Potassium 419.65mg 9%
Total Carbs 50.94g 17%
Sugars 32.85g 131%
Dietary Fiber 3.11g 12%
Protein 17g 34%
Vitamin C 3.7mg 6%
Vitamin A 0.1mg 3%
Iron 2.2mg 12%
Calcium 235.5mg 24%
Amount Per 100 g
Calories 192.76 Kcal (807 kJ)
Calories from fat 124.63 Kcal
% Daily Value*
Total Fat 13.85g 82%
Cholesterol 95.25mg 123%
Sodium 68.21mg 11%
Potassium 108.71mg 9%
Total Carbs 13.2g 17%
Sugars 8.51g 131%
Dietary Fiber 0.8g 12%
Protein 4.4g 34%
Vitamin C 1mg 6%
Iron 0.6mg 12%
Calcium 61mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.7
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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