Not sure what to do with leftover bread loaves? Try this sweet and savory solution.
Chef Tip: Garnish bread pudding with smoked crumbled bacon, walnuts or candied ginger.
Ingredients
Yield: 48 servings
Bread Pudding:
- 2 cups Dried Cranberries
- 4 cups Orange Juice
- 1 batch Pumpkin Quick Bread
- 22 1/2 cups Crème Anglaise
- 1 Tbsp Cinnamon, ground
- 1 Tbsp Nutmeg, ground
Maple Whiskey Sauce:
- 1/2 Whiskey
- 2 1/2 cups Maple Syrup
- 14 cups Crème Anglaise
Directions
- Cut bread into 1” cubes and allow to stale for one day.
- Preheat oven to 350⁰F and grease 9×9 inch baking pans.
- In a bowl, combine cranberries and orange juice until cranberries are rehydrated. Discard orange juice.
- In a separate bowl blend 11 lbs. of crème anglaise, cinnamon and nutmeg together.
- Toss together pumpkin quick bread and rehydrated cranberries and put into 9×9 pan.
- Pour crème anglaise over cranberry bread mixture and let sit for 1-2 hours.
- Let cook in the oven for 45-60 minutes in a water bath, until toothpick comes out clean.
- While bread pudding is cooking, melt together remaining 1 lb. of crème anglaise, whiskey and maple syrup.
- Let cool for an hour and drizzle maple whiskey sauce on top. Serve and enjoy!
