Recipes For 2008

Cranberry Bread Pudding With Sauce

Cranberry Bread Pudding

14 slices day old baguette, cut into 3/4" cubes
4 eggs
1/2 cup brown sugar
3/4 tsp cinnamon
pinch nutmeg
pinch salt
4 cups whole milk
3/4 cup dried cranberries

Butter 9 x 13" pan.
Put bread cubes in pan.

Mix eggs, sugar, cinnamon, nutmeg, salt. Add milk and blend well.
Pour over cubes and weight it down for about 20 minutes.
Scatter cranberries on top and push down to submerge.

Put pan in another pan and add 1/2" water. Bake 350 45-55 minutes or until knife inserted in center comes out clean. Serve with sauce.

Maple Bouron Sauce

1/3 cup maple syrup
2 tbsps sugar
1-1/2 cups fresh cranberries
3 tbsps unsalted butter
1-1/2 tbsps. bourbon

In a saucepan, bring maple syrup and sugar to a boil. Cook for 3 minutes. Add cranberries and cook until their skins burst and begin to pop. About 6-8 minutes.

Cut butter into pieces. Remove pan from heat and whick in the butter and then the bourbon.

Sauce can be served immediately or refrigerated up to one week. Reheat gently and thin out with 2-3 tbsps water before serving.