Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream

Did you know that cranberries contain more antioxidant phenols than 19 commonly eaten fruits? Antioxidants help protect our bodies by stabilizing free radicals we are exposed to everyday.

Ingredients

  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 1 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 cups Cranberry Compote or Sauce (see recipe)
  • 1 cup pecan pieces, toasted and rough chopped
  • 2 cups half-and-half
  • 8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
  • Honey Bourbon Spiced Cream, recipe follows
  • Shaker confectioners’ sugar
  • Sprigs fresh mint

Directions

Preheat the oven to 350 degrees F.

Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.

Whisk together eggs, honey, cinnamon, vanilla and cranberry sauce until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices. Top with the Honey Bourbon Spiced cream. Garnish with confectioners’ sugar and mint.

FRESH CRANBERRY COMPOTE:

  • 1/2 pound fresh cranberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 cups water
  • 3 tablespoons cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, honey, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. Yield: 2 cups

HONEY BOURBON SPICED CREAM:

  • 1 quart heavy cream
  • 1/2 cup bourbon
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the honey and cinnamon, and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: 4 cups

14 thoughts on “Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream

  1. cindy knoke says:

    May I have two please?

  2. Bread Pudding!!! A favorite treat at Christmas time in our house 🙂

  3. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  4. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  5. Alicia says:

    the honey bourbon spiced cream sounds like it would be great on almost any holiday dessert! (how about pumpkin pie or apple pie?)

  6. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  7. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  8. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  9. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  10. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

  11. […] Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream (romancingthebee.com) […]

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