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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry Bread Pudding
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Fruit - Cranberry -  Cranberry Bread Pudding Post by :TayntedAngel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2590

Click below to download : Fruit - Cranberry - Cranberry Bread Pudding (Format : PDF)

Fruit - Cranberry - Cranberry Bread Pudding

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
2 cups Cranberry Compote or Sauce (see recipe)
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)
Bourbon Spiced Cream, recipe follows
Shaker confectioners’ sugar
Sprigs fresh mint

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 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.

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

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:
1 quart heavy cream
1/2 cup bourbon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

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

Yield: 10 servings
Prep Time: 45 minutes
Cook Time: 1 hour
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Fruit - Cranberry -  Cranberry Broccoli Salad Fruit - Cranberry - Cranberry Broccoli Salad

Fruit - Cranberry -  Cranberry Broccoli Salad
1 1/4 cups fresh cranberries -- chopped 1/4 cup sugar 4 cups fresh broccoli florets 4 cups coleslaw mix -- (shredded cabbage with carrot) 1/2 cup chopped walnuts 1/2 cup raisins 1/3 cup finely chopped onion 6 slices bacon -- crisp-cooked, drained, crumbled Dressing: 1 cup light or regular mayonnaise 1/4 cup sugar 1 Tablespoon vinegar In a small bowl, combine the fresh cranberries and sugar; cover and chill in fridge until serving time (berries will juice out). In a large bowl, combine broccoli, shredded cabbage, walnuts, raisins, and onion. To make dressing, combine all ingredients in a small bowl. Pour

Fruit - Cranberry Almond Sauce Fruit - Cranberry Almond Sauce

Fruit - Cranberry Almond Sauce
1 bag cranberries 1 cup sugar 1 cup water 3/4 tsp almond extract 1/2 cup slivered, blanched almonds Combine cranberries, sugar and water in a saucepan. Cover and cook, over medium heat, until cranberries start to pop. Cook 3 minutes more. Remove cranberry mixture from heat and add almond extract. Mix well and refrigerate until service. Just before serving, stir in almonds.