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Better Than Bought Bread Pudding



So, bread pudding has always been a favorite dish of mine. However, I never realized how much I loved it until I started making it myself. I actually made it for my wife on a whim once and she completely fell in love with it...then I didn't make it for a few years and she forgot about it lol Anyway, I complain incessantly about certain things, much to my wife's pleasure. One of the things I complain about it the fact that so many bread pudding options when you go out are the same old Louisiana Bread pudding and how it's just not that exciting anymore. My wife knows me. So when I go on a rant, typically I end up making something she would consider "weird". So when I told her I was going to be making this from leftovers in the fridge, the fear...I mean concern on her face was very present to say the least lol. She ended up not only loving it, but being extremely sad when it was gone. Mission Accomplished...Chef Hubby Strikes Again achievement unlocked! You'll quickly find that this dish is very versatile to almost whatever you want to pair with it be it sweet or savory. Enjoy and don't forget to tag me in the pictures of your creations!


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Chef



 

Cranberry Orange Bread Pudding


Yield: 8 servings

Whole Eggs 3 Each

Granulated Sugar 1 ½ Cups

Light Brown Sugar 2 Tbsp

Cinnamon ½ Tsp

Unsalted Butter (Melted) ¼ Cup

Milk 3 Cups

Fresh Cranberries or Sauce 1 Cup

Orange Supremes 8 Slices

Brioche 10 Slices


  1. Preheat oven to 350 degrees. Lightly grease muffin rack or cake pan

  2. Combine eggs, sugar, brown sugar, cinnamon, butter and milk in a large bowl

  3. Add fruit and brioche and mix well

  4. Place mixture into your greased rack or pan and bake for 45 mins covered with foil. Then uncovered for an additional 15 mins or until browned and slightly crisp on top. If using the toothpick test, the toothpick should come out clean after being inserted into the center. Serve Immediately!


 

Ginger Cognac Sauce

Yield: 1 Pint

Ginger (Minced) 2 Tbsp

Cognac ¼ Cup

Milk 1 ¼ Cup

Vanilla 1 Tbsp

Cinnamon Pinch

Sugar ½ Cup

Sea Salt Pinch

Egg 1 Each

Cornstarch As Needed

Water As Needed


  1. Heat Medium Saucepan on high heat and lightly toast ginger in a little oil

  2. Remove pot from the heat, add cognac and lightly flambee by placing pan slightly tilted towards heat. Let cook until flame goes out

  3. Add ingredients and stir until milk is steaming

  4. Temper the egg by adding some of the milk mixture slowly to bring it to temp while whisking, then adding the tempered egg back to the pot

  5. Stir with the whisk until thickened. You should be able to dip a spoon into the sauce and make a clean streak on the back of the spoon without the sides coming back together

  6. Add slurry as and if needed to desired thickness

  7. Drizzle or spoon sauce over any dessert or place into an ice cream machine for a delicious homemade and unique ice cream!

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