Anne's Cranberry Relish Bread Pudding (as seen on WWL)

Bread Pudding with Cranberry Relish

8 cups fresh croissants - torn up

3 whole eggs

5 egg yolks

1 cup heavy cream

2 tsp vanilla

1 stick melted butter

1/2 cup sugar

6 tbsp cranberry relish

1 cup chopped pecans for topping

Beat eggs & egg yolks, add vanilla & cream
Put torn bread in a large bowl and toss in sugar
Pour egg mixture over bread and mix
Pour melted butter over mixture and mix
Add the cranberry mix over everything and mix
Grease and 8 x 8 pan
pour bread pudding mix in pan
Sprinkle with chopped pecans
Baked about an hour or until eh top is golden
Remove from oven. Allow to sit for about 15 minutes until floating butter is re-absorbed
Serve with Grand Marnier Hard sauce

Hard Sauce

1 stick butter

2 cups confectioner’s sugar

2 whole eggs beaten

4 tables or more to taste of Grand Marnier

Melt butter in a saucepan and remove from heat
Whisk in 2 cups confectioner’s sugar and blend
Slowly add beaten eggs
Cook on low for 4-5 minutes
Add liquor and serve over bread pudding

Cranberry Relish

1 navel orange

1 box dark raisins

1 bag fresh cranberries

1 1/2 tsp ginger

1 1/2 tsp cloves

1 1/2 tsp cinnamon

1/2 cup apple cider vinegar

3 1/2 cups sugar

Grind the orange into very fine particles
Place everything into a 4 qt. saucepan
Bring mixture to full boil
Reduce heat to simmer for 1/2 hour
Remove from heat, cool and refrigerate

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