Cranberry Bread Pudding

Recipe Ingredients

1 teaspoon	5ml	Unsalted butter
4 teaspoons	20ml	Eggs (large)
1 cup	160g / 5.6oz	Light brown sugar - (firmly packed)
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Freshly-grated nutmeg
1 teaspoon	5ml	Pure vanilla extract
2 cups	474ml	Cranberry Compote II or sauce - (see recipe)
1 cup	237ml	Pecan pieces - toasted, and
		Rough chopped
2 cups	474ml	Half-and-half
8		Day-old brioche, French bread or
		Other white bread - crusts removed,
		And cut into 1/2" cubes (abt 4 cups)
		Bourbon Spiced Cream - (see recipe)
		Shaker of confectioners' sugar
		Fresh mint sprigs

Recipe Instructions

Preheat the oven to 350 degrees. 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.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP11) - from the TV FOOD - NETWORK

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