Decadent Cranberry Apple Pecan Bread Pudding with Silky Vanilla Cream Sauce
Indulge in this luxurious bread pudding featuring a delightful mix of tart cranberries, sweet apples, and crunchy pecans, all enveloped in rich, buttery custard. This dish is perfect for breakfast or brunch, providing a comforting balance of flavors without overwhelming sweetness. The homemade vanilla cream sauce drizzled over the top adds a velvety touch that elevates it to a delectable dessert. Whether enjoyed fresh from the oven or after a short rest, this bread pudding is sure to impress your guests.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
apples
1 1/2 cups (peeled and sliced)
lemon juice
2 teaspoons
large eggs
4
sugar
1/4 cup
vanilla extract
2 teaspoons
nutmeg
1 teaspoon
cinnamon
1 teaspoon
unsalted butter
1/4 cup (melted)
half-and-half
2 cups (or milk)
brandy
1/4 cup
cranberries
1/2 cup
pecans
1/2 cup (chopped)
stale croissants (or brioche or French bread)
5 cups (cut into cubes)
milk
2 cups (or half and half or cream)
flour
2 tablespoons
sugar
3/4 cup
butter
1/2 cup
vanilla extract
2 teaspoons
Instructions
1
Begin by preheating your oven to 325°F (163°C). Grease a 9x5 loaf pan or individual custard cups with butter.
2
In a medium bowl, toss the peeled and sliced apples with the lemon juice and set aside to prevent browning.
3
In a large mixing bowl, beat the four large eggs until they are frothy and light in color. Add the sugar, vanilla extract, nutmeg, and cinnamon, mixing until the mixture is smooth.
4
Stir in the melted unsalted butter, half-and-half (or milk), and brandy, combining well.
5
In another bowl, gently toss together the bread cubes, apple mixture, cranberries, and chopped pecans until evenly distributed.
6
Place the bread mixture into the greased loaf pan or custard cups. Pour the egg mixture evenly over the bread mixture, ensuring all pieces are coated.
7
Cover the dish tightly with foil and weigh it down with a bag of rice or dried beans to help the bread absorb the liquid. Refrigerate for 30 to 60 minutes to allow the flavors to meld.
8
After chilling, remove the foil and weights, and set the pudding in a larger baking dish filled with about 1 inch of hot water to create a water bath. Bake in the preheated oven for 55 minutes or until the custard is set in the center.
9
Increase the oven temperature to 425°F (220°C) and bake for an additional 10 minutes, or until the top is lightly browned and crispy.
10
While the pudding bakes, prepare the vanilla cream sauce. In a saucepan, combine the milk (or cream), flour, and sugar. Add the butter and heat over medium-high heat. Stir the mixture continually until it comes to a gentle boil and begins to thicken.
11
Remove the saucepan from heat and stir in the vanilla extract. Allow the sauce to cool slightly before serving.
12
Serve the warm bread pudding with a generous drizzle of the silky vanilla cream sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this bread pudding?
This recipe features a luxurious balance of tart cranberries, sweet apples, and crunchy pecans enveloped in a rich, buttery custard.
What type of bread is best for this recipe?
Stale croissants, brioche, or French bread cut into cubes are the recommended choices for the best texture.
How many eggs are required for the custard?
The recipe calls for four large eggs, beaten until frothy.
What temperature should the oven be set to initially?
The bread pudding begins baking at 325°F (163°C).
Why is lemon juice used on the apples?
The lemon juice is tossed with the sliced apples to prevent them from browning before assembly.
What spices provide the warmth in this dish?
Ground nutmeg and cinnamon are added to the egg mixture for a spiced flavor profile.
Is there alcohol in this bread pudding?
Yes, the recipe includes 1/4 cup of brandy to enhance the depth of flavor.
Can I use milk instead of half-and-half?
Yes, the recipe allows for either half-and-half or milk in the custard mixture.
How long should the bread soak before baking?
The mixture should be refrigerated for 30 to 60 minutes to allow the bread to absorb the liquid.
Why is the dish weighed down during the soaking phase?
Weighing down the dish with foil and a bag of rice or beans ensures the bread cubes fully absorb the egg mixture.
What is the purpose of the water bath?
A water bath provides gentle, even heat to ensure the custard sets perfectly without curdling.
How much water should be in the outer baking dish?
The outer baking dish should be filled with about 1 inch of hot water.
How long does the pudding bake in the water bath?
It bakes for 55 minutes at 325°F or until the custard is set in the center.
How do you get a crispy top on the bread pudding?
Increase the oven temperature to 425°F (220°C) and bake for an additional 10 minutes after the initial set.
What ingredients are in the silky vanilla cream sauce?
The sauce consists of milk (or cream), flour, sugar, butter, and vanilla extract.
How is the vanilla sauce thickened?
It is thickened by stirring the milk, flour, sugar, and butter over medium-high heat until it reaches a gentle boil.
When should the vanilla extract be added to the sauce?
The vanilla extract should be stirred in after removing the saucepan from the heat.
What is the total amount of bread cubes needed?
The recipe requires 5 cups of cubed stale bread.
Can this dish be served for breakfast?
Absolutely, it is designed to be perfect for breakfast, brunch, or dessert.
Do the apples need to be peeled?
Yes, the recipe specifies using 1.5 cups of peeled and sliced apples.
What size pan should I use?
A 9x5 loaf pan or individual custard cups can be used for this recipe.
How much butter is used in the sauce?
The vanilla cream sauce requires 1/2 cup of butter.
How much sugar is in the custard itself?
The custard base uses 1/4 cup of sugar.
Is the vanilla sauce very sweet?
The sauce uses 3/4 cup of sugar, providing a sweet and velvety complement to the tart fruits.
What kind of cranberries should I use?
The recipe calls for 1/2 cup of cranberries to provide tartness.
What is the recommended serving style?
Serve the bread pudding warm with a generous drizzle of the prepared vanilla cream sauce.
Can I use cream instead of milk in the sauce?
Yes, the sauce can be made with milk, half-and-half, or cream depending on your preference for richness.
Are the pecans raw or toasted?
The recipe calls for 1/2 cup of chopped pecans; they will toast slightly during the final high-heat baking stage.
How many ingredients total are in this recipe?
There are 18 ingredients listed across both the pudding and the sauce components.
Can I use fresh bread if I don't have stale bread?
Stale bread is preferred as it absorbs the custard better; if using fresh bread, you may want to lightly toast the cubes first.