Saturday, January 11, 2014

Cranberry Bread Pudding

     Ever since I had bread pudding at the buffet at the Golden Nugget in Las Vegas some twenty years ago, I've been a huge fan. Of bread pudding, I mean. Don't get me wrong, I enjoyed the Golden Nugget immensely. They comped me and my dad to a fabulous breakfast after I put in 17 hours at a $3 blackjack table. They also told me I hold the casino record for smallest marker ever taken at $7. I also hold the fastest repayment of a marker at less than ten minutes from borrow to payback. My buddy Dave and I had a bender and came back from Glitter Gulch at 4AM and wound up hitting $750 on the Double Diamonds machine right before we went back to our rooms. Man, those were some good times. I have to get back there again sometime soon. Anyways, this is bread pudding with cranberries and I can't remember where the original recipe came from. Let me know if you know. Regardless, it's good and you should make some. As always, any notes or changes are in blue.

Cranberry Bread Pudding
  • Cooking spray for greasing pan
  • 1 (1-pound) loaf artisan white bread, cubed (I hope that Pepperidge Farms Cranberry bread counts as artisan, because I can get it for 99 cents a loaf at my local grocery store and that's what I use)
  • 2 teaspoons ground cinnamon
  • 1 ½ cup dried cranberries (I prefer to call them craisins)
  • 4 cups milk
  • ¾ cup granulated sugar
  • 2 tablespoons corn syrup
  • 1 tablespoon vanilla extract
  • 7 eggs, slightly beaten
  1. Preheat oven 325F
  2. Grease 13x9” baking dish. Place bread in pan and sprinkle with cinnamon and cranberries
  3. Combine milk, sugar and corn syrup in a saucepan. Heat over medium heat until small bubbles form around edge of pan. Remove from heat and stir in vanilla
  4. Slowly pour hot milk mixture over eggs, whisking constantly (please make sure the mixture isn't too hot or you're going to end up cooking the eggs on the spot). Pour mixture over bread and cover with foil
  5. Place pan on rimmed baking sheet in oven. Pour water onto baking sheet to create a water bath (PROTIP: Don't be a schmuck and try to put the water in the sheet first, then carry it to the oven. I guarantee it won't end well). Bake 30-45 minutes until custard has just set. Test by inserting knife into center to be sure custard is thoroughly cooked.
Good times!

1 comment:

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