Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Unsalted butter

  2. 4 teaspoons 20ml Eggs (large)

  3. 1 cup 160g / 5.6oz Light brown sugar - (firmly packed)

  4. 1/2 teaspoon 2 1/2ml Ground cinnamon

  5. 1/8 teaspoon 0.6ml Freshly-grated nutmeg

  6. 1 teaspoon 5ml Pure vanilla extract

  7. 2 cups 474ml Cranberry Compote II or sauce - (see recipe)

  8. 1 cup 237ml Pecan pieces - toasted, and Rough chopped

  9. 2 cups 474ml Half-and-half

  10. 8 Day-old brioche, French bread or Other white bread - crusts removed, And cut into 1/2" cubes (abt 4 cups) Bourbon Spiced Cream - (see recipe) Shaker of confectioners' sugar Fresh mint sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Grease a 6-cup (9 1/4- by 5 1/4- by 2 3/4-inch) loaf pan with butter. Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry sauce until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally. Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Top with the Bourbon Spiced Cream. Garnish with confectioners' sugar and mint. This recipe yields 10 servings.


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