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White Chocolate Cranberry Bread Pudding with Vanilla Bean Sauce

Bread pudding like no other!

White Chocolate Cranberry Bread Pudding with Vanilla Bean Sauce


7 eggs
3/4 cup sugar
1 tablespoon ground cinnamon
2 tablespoons vanilla
  pinch salt
2 cups whole milk
2 cups heavy cream
10 ounces white chocolate, chopped
2 tablespoons Amaretto liqueur
One 1 pound loaf French bread, cut into one-inch cubes
1 cup French wild cranberries, drained
Vanilla Bean Sauce:
1/4 cup sugar
1-1/4 cups whole milk
3/4 cup heavy cream
3/4 cup half-and-half
1 vanilla bean
2 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks
3 tablespoons half-and-half

Cooking Instructions

Pre-heat oven to 325 F.

In a medium mixing bowl, whisk together the eggs, sugar, cinnamon, vanilla and salt. In a medium saucepan, heat the milk and cream until small bubbles form around the edge of pan and the liquid begins to steam. Add white chocolate, stirring until melted. Stir in Amaretto. Pour the milk mixture into the egg mixture slowly, whisking all the while. Set aside.

Butter eight 6 1/2 ounce soufflé molds (ramekins) thoroughly. Divide the bread cubes among the molds, then sprinkle the cranberries on the bread. Pour custard over bread and cranberries. The bread will float. Wait approximately 10 minutes for the bread to absorb the custard. With a spoon, press down gently into the custard until liquid is fully absorbed. At this point, more custard may be added if the bread appears too dry.

Place the molds in a baking dish (or dishes) large enough to hold them without crowding. Fill the baking dishes three quarters full with hot water then put in the oven. Bake until puffed and a toothpick inserted into the center comes out clean, about 1 hour.

Serve warm with vanilla bean sauce (recipe follows) and more wild cranberries.

Vanilla Bean Sauce
In a 4-quart saucepan, bring the 1/4 cup sugar, milk, cream, 3/4 cup half-and-half and vanilla bean almost to a boil. Remove the bean, cut in half length wise and scrape out vanilla beans. Whisk the beans into hot cream mixture.

Whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of half-and-half. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.

Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl. Cool over an ice bath, stirring occasionally. Makes approximately 5 cups.

Serves 8.

Adapted from The Broadmoor, Colorado Springs.

Equipment List

Bread Knife
Glass Prep Bowls
Baking Dish
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