Eggnog Cranberry Bread Pudding with Cranberry Sauce

This was supposed to be my recipe for the December Improv Cooking Challenge, only I missed it.  I thought the recipes were supposed to be posted today, but it was actually Thursday. 

This is a recipe for that good ole comfort food, bread pudding.  I  adapted my favorite bread pudding recipe which comes from Better Homes and Gardens New Cook Book.  I have had several editions of this cook book, and I think that the same bread pudding recipe has been in every one.

I am giving a range for the amount of bread to use.  If you like a more custard like bread pudding, use  4 slices of bread.   If you like a firmer bread pudding that you can slice and serve, use  6 slices of bread.  The bread pudding in the photo was made using 6 slices of bread.

I like to pour hot water over the dried cranberries to plump them up a bit, like raisins, but it is not necessary to do so.

I first made a rum sauce for this, but then decided that I wanted a cranberry sauce to pour over the bread pudding.  When I did a internet search, the results were all for the type of cranberry sauce served at Thanksgiving.  I then decided to do a search for cranberry syrup and found several; but most used fresh or frozen cranberries.  I wanted a recipe that used cranberry juice and found one at Taste of Home.  The recipe was submitted by Teresa Gaetzke, North Freedom, Wisconsin.  I am going to post the Rum Sauce, also; so take your pick.

 

Eggnog Cranberry Bread Pudding
Adapted from Better Homes & Gardens New Cookbook, 1989
4 to 6 slices dried Italian bread
4 eggs, at room temperature (or put in warm water for 10 minutes)
1/4 c. sugar (can be white or brown)
1 c. eggnog
1 c. milk
1/2 t. nutmeg
1/2 t. rum extract
1/2 c. dried cranberries

If bread is not dried, place slices on a baking sheet and dry in a 300 degree oven, about 10 minutes on each side.  Let cool slightly and cut into cubes.  ( I actually just tear the bread into small pieces since I like a more rustic dish.)  Set aside.  Beat the eggs in a large bowl until very well beaten.  Add the sugar and stir well.  Mix in the eggnog, nutmeg, and rum extract.  Stir in the cranberries.  Pour into an 8x8 greased baking dish.  Bake at 325 degrees 40 to 50 minutes or until a knife inserted near the center comes out clean.  May be served warm or cold.  Refrigerate any leftovers.  Makes 6 to 9 servings.

Cranberry Sauce
Taste of Home, Teresa Gaetzke
1 c. sugar
1 c. brown sugar, packed
1 c. cranberry juice
1/2 c. light corn syrup

In a 2 qt. saucepan, combine the sugars and cranberry juice.  (Do not use a smaller saucepan, the mixture can boil over.)  Bring mixture to a boil, stirring constantly, about 7 to 10 minutes.  Boil for 4 minutes, stirring.  Add corn syrup; boil and stir for 1 minute more.  Cool slightly.  This can be used warm or cold.  Makes 2 cups.  Store in refrigerator.  If you want sauce just to top the bread pudding, halve the recipe.

Rum Sauce
Pillsbury Holiday Baking & Gifts, 1995
1 c. brown sugar, firmly packed
1/2 c. whipping cream
1/4 c. corn syrup, light or dark
1 T. butter or margarine
1/2 t. rum extract

Combine all ingredients except extract in a small saucepan.  Cook over medium heat, stirring constantly, until mixture boils and thickens.  Reduce heat to low, simmer 5 minutes, stirring constantly.  Stir in rum extract.  Serve warm.  Makes about 1 cup.  Store in refrigerator

Linking to:  Melt in Your Mouth Monday
Must Try Monday