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Chocolate-Cranberry Bread Pudding

Serves: Makes 8 servings

Ingredients:

  • Unsalted butter for greasing the ramekins
  • 1 cup dried cranberries
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 1 tablespoon vanilla bean paste
  • 6 large egg yolks
  • 1-½ cups granulated sugar
  • 1 teaspoon kosher salt
  • 1 loaf sliced white bread
  • 4 tablespoons coarsely chopped bittersweet chocolate
  • ½ cup roughly chopped pecans


Procedures:

Bread pudding is typically made of stale white bread. For a touch of decadence, you could also use brioche, challah or croissants. You can substitute walnuts or hazelnuts for the pecans if you prefer.

Preheat oven to 350°F and place a rack in the center. Butter eight 4 to 6-ounce, oven-proof ramekins.

Place the cranberries in a small heatproof bowl, cover with boiling water and let sit for 20 minutes. Drain through a strainer reserving the cranberries.

In a medium saucepan, pour the heavy cream with vanilla bean paste and place on the stove over a low heat, stirring occasionally with a silicone spatula and simmer until the vanilla flavor is infused into the milk, about 8 to 10 minutes.

In a large mixing bowl, use a whisk to combine the egg yolks, sugar, and salt. While vigorously whisking, slowly pour in the cream mixture.

Cut the bread into bite-size pieces and place into the bowl containing the custard mixture. Add the cranberries, stirring to coat the bread with the mixture and to distribute the cranberries. Allow the bread to absorb the liquid for about 10 minutes.

Evenly divide the bread mixture between the prepared ramekins and sprinkle the top of each with the chopped chocolate and pecan pieces.

Set the filled ramekins on a baking sheet and place in preheated oven. Bake until bread puddings are set, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Tested and perfected in the Sur la Table kitchen

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