Cranberry Pecan White Chocolate Bread Pudding

Rich and tangy cranberry puts a new twist on a classic dessert.

Ingredients

Directions

  1. Day 1: Toast the stale, cubed bread in the oven at 350°F for 15 minutes. Set aside. (This can be done in advance and frozen. I often buy stale bread whenever I see it, and keep the toasted cubes in the freezer to eliminate one of the steps in this process.)
  2. Toast the pecan pieces at 350°F for 5 min. Set aside to cool, and then wrap securely for use the next day.
  3. If you have white chocolate in a bar, cut it in small cubes and wrap for use the next day.
  4. Day 2: Mix the eggs and sugar and set aside.
  5. Heat the cream and milk to simmering. Add the Amoretti Vanilla Madagascar Bourbon Extract #75, and then temper in the eggs and sugar. Add the Amoretti® Cranberry Artisan, and stir to combine.
  6. Pour mixture over the bread, wrap, and refrigerate for at least 4 hours (overnight is best). There should be some liquid in the pan. If all the liquid has been absorbed, combine ¼ cup milk and ¼ cup cream and pour over the bread.
  7. Day 3: Sprinkle the toasted pecans and cubed white chocolate over the pudding and stir to incorporate, making sure the ingredients are evenly spread in the pan.
  8. Bake at 350°F for 50-60 minutes, until lightly browned.
  9. Making the Pumpkin Spice Anglaise: Combine the yolks and 2 tablespoons of sugar and set aside.
  10. Heat the half and half, Amoretti Vanilla Madagascar Bourbon Extract #75 and ⅓ cup of sugar to boil.
  11. Remove from heat and temper in the eggs and sugar mix.
  12. Return to heat and cook on low until the back of a spoon or spatula is coated, or to 82 degrees Celsius.
  13. Remove from heat and add the Amoretti Pumpkin Spice Extract.
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