Tuesday, November 2, 2010
Bread pudding is one of my favorite dessets. And it's definitely a comfort food for me. Any time mom made bread pudding I would pull my chair up to the table & watch as she mixed everything up. She followed the same recipe her grandma used, soaking light bread in water & then a custard mix, adding raisins & nuts. I can taste it just writing about it.
I discovered this recipe for cranberry bread pudding a few years ago. It is just perfect for fall. The tartness of the cranberries explode in your mouth. With a scoop of vanilla ice cream or whipped cream, it's the perfect dessert. It would also be a great addition to a holiday breakfast or brunch.
Cranberry Bread Pudding
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 pound Italian or sturdy white bread, 1" cubes
1 cup cranberries
Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla and ginger. Fold in bread and cranberries. Pour into baking dish - cover and refrigerate for 2 hours.
Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.
Did You Know...
Bread pudding was born in the 13th century. Known as 'poor man's pudding' it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a 'sop', a hollowed out loaf of bread.