Bread Pudding with Vanilla Bean Sauce

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 Pinch Nutmeg, ground
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 loaf French bread, day old

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 cup Double creme
  • 2 cups Whole milk

• Other

  • 1 cup Tate+Lyle® Organic Pure Cane Sugar

Found on motherthyme.com

Description

Ingredients

• 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 teaspoon cinnamon
• Pinch of ground nutmeg
• ¾ cup Tate+Lyle® Organic Pure Cane Sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup Tate+Lyle® Organic Pure Cane Sugar
• ½ cup unsalted butter
• ½ cup heavy whipping cream
• 1 vanilla bean split lengthwise and beans removed.

Directions

• Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
• In a large bowl toss cubed bread, cranberries and nuts.
• In another large bowl mix milk, cream, cinnamon and nutmeg.
• In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
• Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
• Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
• Place pan on a cooling rack and allow to cool for about 10-15 minutes.
• While pudding is cooling, add sugar, butter, cream, vanilla beans and pod to a small saucepan and bring to a low boil over medium heat, stirring occasionally.
• Reduce heat to a simmer for about 15-20 minutes.
• Remove from heat, discard vanilla bean pod and allow to cool slightly.
• Pour over bread pudding or serve on the side.