Title: Jasper's Bread and Butter Pudding with Cranberries
Categories: Dessert
Yield: 6 Servings

1		Day-old baguette
1	c	Fresh or frozen cranberries
6	tb	Unsalted butter, melted
3	c	Milk
6		Whole eggs
3/4	c	Sugar
1	ts	Vanilla
		Custard Sauce (recipe follows) or whipped cream

Jasper's Bread and Butter Pudding with Cranberries

Cut bread into three-inch sections. Square off sections by removing crust. Slice each section lengthwise into 2 rectangular pieces no more than 1/2 inch thick.

Scatter 2/3 c cranberries over bottom of lightly greased 7x11 inch baking dish. Brush both sides of bread pieces with melted butter and place over cranberries in neat rows. Arrange pieces to overlap slightly, giving shingled effect.

Whisk milk, eggs, sugar and vanilla vigorously until smooth. Gently pour mixture over bread and cranberries. Let stand 30 minutes, occasionally pushing down on bread to absorb as much liquid as possible.

Sprinkle remaining cranberries over top and bake at 325 degrees 30 minutes or until edges are set and wood pick inserted in center comes out clean. If pudding top is not brown, remove pudding from oven and place nder broiler to brown slightly. Watch carefully to prevent scorching.

Let stand 15 minutes. Cut into squares, using rows of bread as a guide. Serve with custard sauce or whipped cream. Makes 6 to 8 servings.

Custard Sauce:

1/2 vanilla bean 2 c milk 4 egg yolks 3/4 c sugar Split vanilla bean lengthwise and scrape seeds into heavy saucepan. Add bean pod and milk. Heat to just below boiling, then remove from heat. Cover and let steep 20 minutes. Scrape bean again and add any scrapings to pot. Discard bean pod.

Whisk together egg yolks and sugar and add warm milk gradually, stirring often, until all milk is added. Return to pot and cook over low heat until custard coats back of spoon, 3 to 5 minutes. Strain and chill. Makes 2 cups.

previous

next