A traditional favorite with some new twists.Prepare this delicious dessert the night before and bake justbefore serving.
Recipe: Praline Topped AppleCranberry Bread Pudding with Butter Rum Sauce
Bread Pudding:4 cups peeled and sliced Granny Smithapples (about 2 large apples)1 cup sweetened dried cranberries1/2 cup plus 2 tablespoons granulatedsugar – divided use1 tablespoon ground cinnamon8 large eggs1 cup firmly packed light brown sugar4 cups half-and-half1 tablespoon vanilla extract2 teaspoons grated orange peel1/8 teaspoon salt16 cups Brioche or other dense white bread,cut into 1-inch cubes (about 24 slices), toastedPraline Topping:1/3 cup butter, softened1 cup firmly packed light brown sugar1 cup pecans, choppedButter Rum Sauce:1 cup butter, softened3/4 cup granulated sugar3/4 cup firmly packed light brown sugar1/3 cup powdered sugar2 egg yolks1/4 cup heavy cream1/3 cup dark rum
For Bread Pudding: Combine apples, driedcranberries, 2 tablespoons of the granulated sugar and cinnamonin a medium bowl. Set aside.
Combine eggs and remaining 1/2 cup granulatedsugar and brown sugar in a separate medium bowl. Beat at highspeed with a hand mixer 3 minutes; reduce mixer speed to low.Gradually mix in half-and-half, vanilla, orange peel and salt.
Place bread cubes in large mixing bowl.
Stir apple mixture into bread cubes, blendingwell. Pour beaten egg mixture over the bread mixture, mix well.
Pour bread mixture into greased 13 X 9-inchbaking dish. Refrigerate, covered, for a minimum of 30 minutesor overnight.
Preheat oven to 350°F (175°C).
For Praline Topping: Combine butter, brownsugar and pecans in a small bowl.
Remove bread pudding from refrigerator;uncover. Sprinkle Praline Topping over top of bread pudding.
Bake pudding at 350°F (175°C)for 40 to 50 minutes or until knife inserted near center comesout clean. Cool 20 minutes before serving. Serve with ButterRum Sauce, if desired.
For Butter Rum Sauce: Whisk butter andsugars in a heavy saucepan until smooth. Cook on low heat, whiskingfrequently, until small bubbles form around edge of mixture.
Whisk egg yolks and cream in a small bowluntil blended. Whisk 1/2 cup hot butter mixture into the eggmixture. Pour mixture back into the saucepan. Continue whiskingover low heat for about 5 minutes or until mixture has thickenedslightly. Do not boil.
Remove from heat; stir in rum. Serve warmover bread pudding.
Makes 12 servings.
Recipe and photograph provided courtesyof Butterball®; through ECES, Inc., Electronic Color EditorialServices.
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