Breakfast
Cranberry-Pumpkin Bread Pudding
Camellia Inn
211 North Street
Healdsburg, CA 95448
www.camelliainn.com
- RECIPE YEAR: 2017
- YIELD: Serves 12
Fall is here along with everything pumpkin! This recipe is the perfect make-ahead holiday (or any time) breakfast. For a sweeter taste, substitute craisins instead of cranberries.
Custard
Ingredients:
- 10 eggs, lightly beaten
- 4 cups milk
- 4 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1 cup sugar
- 16 ounces pumpkin pie filling
Directions:
In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, cloves, nutmeg, sugar and pumpkin. Set aside.
Bread Pudding
Ingredients:
- 1 loaf day-old sourdough bread, cut into cubes
- 1 cup cranberries
Directions:
Grease a 9-by-12-inch baking dish. Spread one layer of bread cubes on the bottom of the prepared baking dish. Sprinkle half of the cranberries over the bread cubes. Add another layer of bread cubes and then sprinkle the remaining cranberries over the top.
Sauce
Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 1/4 cup pure maple syrup
Directions:
In a small bowl, whisk together the melted butter and sugar until the sugar is dissolved, then add the maple syrup. Set aside.
Directions:
Preheat the oven to 350°F. Pour the custard evenly over the bread cubes and cranberries, making sure all of the bread cubes are submerged. At this point, the bread pudding can be covered and refrigerated overnight. Bake until the pudding is golden brown, 45 to 60 minutes. It will be more custard-like if the dish is placed in a pan of water while baking. Cut the bread pudding into slices. Pour the sauce over the warm bread pudding so that it melts into the nooks and crannies and serve.
