1 author: Gale Gand, Food Network
2 directions: 'Preheat oven to 350F. Cut the crusts off the bread and cut into 1”
3 cubes (about 5 C.). Arrange on a baking sheet and toast in the oven until light
4 golden brown, about 10 min. Watch carefully to make sure they don’t brown too
5 much; set aside to cool. Leave the oven on.
8 In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium
9 heat, stirring occasionally to make sure the mixture doesn’t burn or stick to
10 the bottom of the pan. When the cream reaches a fast simmer (do not let it boil),
11 turn off the heat. Set aside to infuse 10 to 15 min.
14 In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly,
15 gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture
16 and remove the vanilla bean. Add the bread cubes, toss well, and let them soak
17 until absorbed. Fold the mixture occasionally to ensure even soaking. In a food
18 processor, pulse the cranberries to rough chop them. Fold them into the soaked
19 bread cubes carefully. Divide half the bread mixture among 12 ramekins (or a
20 9x13” casserole dish), reserving the rest, filling them halfway. Place a teaspoon
21 of orange marmalade in each ramekin then top off with the remaining soaked bread
22 mixture. Arrange the puddings in a hot water bath. Bake until set and golden
23 brown on top, about 30 min. for ramekins and 50 min. for 9x13” pan. Serve warm
24 or chilled, dusted with confectioners’ sugar.'
32 name: Loaf Brioche Challah Bread
39 name: 2% Milk (original recipe had 3 C. half-and-half & 3 C. heavy cream)
60 name: Bean, split lengthwise
74 name: granulated sugar
88 name: Orange Marmalade
95 name: Confectioners’ Sugar
98 name: Creamy Cranberry Bread Pudding
102 yield_: 10-12 servings