Spiced Bread Pudding
- Ready In:
- 2hrs 15mins
- Ingredients:
- 22
- Serves:
-
14
ingredients
-
Cake
- 2 cups sugar
- 1 1 cup dried cranberries or 1 cup dried cherries
- 1 cup chopped toasted pecans
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1⁄2 teaspoon ground cardamom
- 8 cups bite-size pieces stale bread
- 4 cups whole milk
- 1⁄2 cup butter, melted
- 3 eggs, beaten
- 2 tablespoons pure vanilla extract
-
Strawberry Sauce
- 4 cups strawberries (fresh or frozen)
- 2 teaspoons Grand Marnier
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cold water
-
Hard Sauce
- 1 cup unsalted butter, softened to room temperature
- 1 cup powdered sugar, sifted
- 1⁄4 cup dark rum or 1/4 cup brandy
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon freshly grated nutmeg
directions
- Do not preheat oven; grease a 13 x 9 inch baking dish and set aside.
- In a large bowl, combine the sugar, raisins, pecans, cinnamon, nutmeg, allspice, and cardamom.
- Add the bread pieces and toss well to combine; set aside.
- In another bowl, whisk together the milk, butter, eggs, and vanilla to blend.
- Pour the liquid over the bread mixture and stir until the bread pieces have absorbed the liquid.
- Pour the mixture into the prepared baking dish.
- Place on a rack in the center of a cold oven and set the oven to 350°.
- Bake for 1 1/2 hours, or until golden brown.
- Transfer the pan to a wire rack to cool.
- Serve warm drizzled with either the strawberry sauce or hard sauce.
- Strawberry sauce-in a medium saucepan, combine the strawberries, Grand Marnier, and sugar.
- Cover and cook over medium heat for 8-10 minutes.
- In a small bowl, combine the cornstarch with the water; stir to blend.
- Gradually stir the cornstarch mixture into the strawberry mixture.
- Cook, stirring, for 2 minutes, then remove from the heat and cool slightly; serve warm.
- Hard sauce-in the bowl of an electric mixer set on medium speed, cream the butter and sugar until light.
- Add the rum or brandy, vanilla, and nutmeg; beat for 5 minutes; serve at room temperature.
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