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Recipe

Cranberry Bread Pudding

  • Yield: 10 servings

Ingredients

  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 cup pecan pieces, toasted and rough chopped
  • 2 cups half-and-half
  • 8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
  • Shaker confectionersí sugar
  • Sprigs fresh mint
  • FRESH CRANBERRY COMPOTE:
  • 1/2 pound fresh cranberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups water
  • 3 tablespoons cornstarch
  • BOURBON SPICED CREAM:
  • 1 quart heavy cream
  • 1/2 cup bourbon
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg

Directions

  • Preheat the oven to 350 degrees F.
  • 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 compote 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.
  • FRESH CRANBERRY COMPOTE: Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.
  • Yield: 2 cups
  • BOURBON SPICED CREAM: Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
  • Yield: 4 cups