Cranberry Bread Pudding

Bread pudding is a favorite comfort dessert. I can remember as a child stationing myself at the kitchen table every time mom started mixing up the custard mixture she would be soaking the bread in. I was happy to come across a bread pudding recipe that is perfect for fall, using cranberries in a new & unexpected way. The recipe is very simple and the end result is sooo good - the tartness of the cranberries explode in your mouth. With a scoop of vanilla ice cream or whipped cream, it's the perfect dessert dish. It would also be a great addition to a holiday breakfast or brunch.



Cranberry Bread Pudding
4 eggs
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 pound Italian or sturdy white bread, 1" cubes
1 cup cranberries

Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla and ginger. Fold in bread and cranberries. Pour into baking dish - cover and refrigerate for 2 hours.

Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.

Did You Know...
Bread pudding was born in the 13th century. Known as 'poor man's pudding' it was created as a means of salvaging stale bread. The bread was soaked in milk or water, then sugar, butter, fruit, and/or spices were added, and then it was baked. Sometimes the mixture was housed in a 'sop', a hollowed out loaf of bread.