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Emeril’s Take on Bread Pudding With Cranberries

New Orleans is well known for its bread pudding. And I posted a simple recipe that my mom likes to make. But heck, there are times when you might want to get more elaborate especially during the Christmas season.

Here’s a recipe from Emeril Lagasse, sometime New Orleanian, that adds cranberry sauce to it. He calls it in his recipe cranberry compote which he gives a description how to make.

Emeril’s Bread Pudding With Cranberries

This cranberry bread pudding from Emeril is perfect for the holiday season.

This cranberry bread pudding from Emeril is perfect for the holiday season.

Instead of Lagasse’s cranberry recipe I am going to provide a link to the Jambalaya cranberry sauce that I make every Thanksgiving and use throughout the holiday season. I think it is better than the one Emeril provides, just my opinion.

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar (Richard’s note: for a healthier recipe use Sucanat or Turbinado sugar or honey)
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
2 cups Cranberry Sauce (Bienvenu’s 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 (or you can use a no calorie confectioners’ alcohol 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.

1 quart heavy cream
1/2 cup bourbon
1/4 cup granulated sugar (or no calorie alcohol 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

By the way the alcohol sugar can be found at Whole Foods or some supermarkets. Preparing this recipe is a great way to celebrate the holidays with friends and family.

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