Eggnog Bread Pudding

* Exported from MasterCook *

EGGNOG BREAD PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PUDDING-----
3 large Eggs
1 large Egg yolk
3/4 cup Sugar
4 tablespoons Unsalted butter -- melted
1 3/4 cups Half-and-half
3 tablespoons Brandy
2 tablespoons Pure vanilla extract
3/4 teaspoon Freshly grated nutmeg
1/8 teaspoon Salt
6 slices Dry cinnamon raisin bread -- quartered
-----CRANBERRY-MAPLE SAUCE-----
1/3 cup Pure maple syrup
2 tablespoons Sugar
1 1/2 cups Cranberries -- if frozen, do not th
3 tablespoons Unsalted butter
1 1/2 tablespoons Bourbon

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of
the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and
a baking pan large enough to hold the souffle dish.
Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the
half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle
dish and pour the custard over it. Press the bread into the custard so it gets
well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and
place on the oven rack. Pour boiling water into the baking pan so it comes
halfway up the sides of the souffle dish. Bake until the custard is softly set
in the center, about 1 hour. Remove from the water bath. Serve warm or at room
temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be
refrigerated for up to 3 days. To reheat, cover with aluminum foil with several
slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at
room temperature with Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small
non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until
their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if
they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and
whisk in the butter, 1 piece at a time, waiting until each is incorporated
before adding another. Add the bourbon. Sauce can be served immediately or
refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons
water before serving.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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