vanilla cranberry bread pudding |
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Knowing that I am not a big chocolate fan, Todd made this for my birthday. It's yummy, vanilla-ey and yet not too sweet. Add of dollop of whipped cream.
Heaven!
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Pre-heat oven to 350 degrees. Cut bread into 1/2-inch cubes. Arrange on a baking sheet and toast in the oven until light brown--just about 10 minutes. Set aside to cool, but leave the oven on.
Heat half-and-half, cream, salt and vanilla bean (no need to split it) over medium heat. Stir ever so often to make sure it doesn't burn or stick to the bottom of the pot. When it reaches a fast simmer (i.e., almost, but not quite boiling), turn it off, take it off the heat and let it sit for about 15 minutes to cool a little.
Whisk eggs and sugar together in the biggest bowl you have. Then, whisking constantly, slowly add the hot cream. Fish out the vanilla bean. Add the bread cubes, toss carefully, and let the bread soak up the eggs and cream. Fold it around to make sure all bread is evenly coated.
In a small saucepan, heat orange juice and add cranberries to plump them. This should take about 5 minutes. Mix this into the bread mixture.
Spoon everything into a 9 x 13 baking pan and pour any leftover liquid over the bread. Bake about 40-45 minutes, until golden brown on top.
Heat half-and-half, cream, salt and vanilla bean (no need to split it) over medium heat. Stir ever so often to make sure it doesn't burn or stick to the bottom of the pot. When it reaches a fast simmer (i.e., almost, but not quite boiling), turn it off, take it off the heat and let it sit for about 15 minutes to cool a little.
Whisk eggs and sugar together in the biggest bowl you have. Then, whisking constantly, slowly add the hot cream. Fish out the vanilla bean. Add the bread cubes, toss carefully, and let the bread soak up the eggs and cream. Fold it around to make sure all bread is evenly coated.
In a small saucepan, heat orange juice and add cranberries to plump them. This should take about 5 minutes. Mix this into the bread mixture.
Spoon everything into a 9 x 13 baking pan and pour any leftover liquid over the bread. Bake about 40-45 minutes, until golden brown on top.
