Wednesday, April 27, 2011

Cranberry walnut bread pudding with vanilla custard sauce

For Easter Sunday I made a Bread Pudding that turned out very delicious. I have come across many bread pudding recipes and they all use Italian bread. I thought it would be a better tasting bread pudding if the bread itself was full of flavor. I went to Publix and they sell a Cranberry walnut loaf that is very delicious.

Start with a 3 QT. baking dish and cut the loaf of bread into one inch cubes and put them in the baking dish. Add 1/2 cup of chopped walnuts and 1/2 cup of dried cranberries. Set aside.

In a separate bowl scramble four eggs with 2 cup of cream and 2 cups of milk. Add 2 teaspoons of vanilla and one cup of splenda brown sugar or if you are not sugar conscience use one cup of regular light brown sugar. Beat the ingredients together well. Pour the liquid mixture over the top of the bread and refrigerate overnight.

When you are ready to bake the bread pudding preheat the oven on 350 degrees and bake for 40 to 50 minutes, depending on how dry you like your bread pudding.


One loaf of Publix cranberry walnut loaf.
2 cup's of cream
2 cups of milk
4 eggs scrambled
2 teaspoons of vanilla
1 cup of splenda brown sugar or one cup of light brown sugar
1/2 cup of chopped walnuts
1/2 cup of cranberries

Vanella custard sauce:

1/2 c. splenda brown sugar or light brown sugar
1 tbsp. all-purpose flour
dash of nutmeg
1 large egg
2 tbsp. butter
1 1/4 c. whipping cream
1 tbsp. vanilla extract

if you would like to make this a rum sauce just add 1/8 cup of rum.

Mix all ingredients in a saucepan and cook on medium heat until thickened. 


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