Cranberry Pear Bread Pudding Recipes

PEAR CRANBERRY BREAD PUDDING

Steps:

• Turn the oven on its lowest setting.
• Cut the bread into 1" cubes and spread on a baking sheet in one layer. Toast in the oven for 1 hour until dry.
• Wash and core the pears, puree in a food processor until completely liquified. This will yield approximately 1-1/2 cups.
• Cook pear puree with brown sugar and cinnamon in a small sauce pan over medium heat until the sugar dissolves completely. Transfer to a large mixing bowl and let cool to room temperature.
• Add eggs, egg yolks, vanilla, cream and milk to the large mixing bowl with the pear puree and beat until completely combined.
• Toss the dried bread cubes along with the dried cranberries into the liquid mixture.
• Cover and soak for at least 2 hours at room temperature.
• Preheat oven to 350°F.
• Divide the custard soaked bread into 8 individual ramekins.
• Bake for 45 minutes.
• Remove from oven and allow to cool before serving.
• Serve warm by itself or with ice cream.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

CRANBERRY-PEAR BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place the brioche cubes on a baking sheet and bake, tossing from time to time, until toasted on all sides. Set aside. Meanwhile, place the cranberries, pears and port in a saucepan and bring to a simmer. Simmer for 5 minutes, remove from heat and let stand for 15 minutes. Drain.
• In a large bowl toss together the brioche cubes, cranberries and pears, dates and walnuts. In another bowl whisk together the milk, sugar, vanilla and egg yolks. Pour over the bread mixture. Beat the egg whites until stiff peaks form. Stir 1/3 of the whites into the bread mixture. Fold in the remaining whites.
• Pour the mixture into a 13- by 9- by 2-inch baking dish. Bake until set, about 45 minutes. Let cool slightly. Cut into wedges and serve warm.

CRANBERRY BREAD PUDDING

Steps:

• 1. Combine bread, cranberries and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• 2. Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine.
• 3. Pour into a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 325 degrees F. for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.