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Vanilla bean bread pudding

November 02, 2017

Vanilla bean bread pudding

Ingredients

  1. 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
  2. ½ cup dried cranberries
  3. ½ cup chopped pecans
  4. 2 cups whole milk
  5. 1 cup heavy whipping cream
  6. 1 teaspoon cinnamon
  7. Pinch of ground nutmeg
  8. ¾ cup Tate+Lyle® Organic Pure Cane Sugar
  9. 4 large eggs
  10. 2 teaspoons pure vanilla extract

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.



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