Cranberry Bread Pudding with Rum Cream Sauce
A wonderful holiday breakfast or dessert, this cranberry bread pudding with rum cream sauce will warm you through and get your in a festive mood.
Remember that time I broke down just off a major highway, my knight in shining Toyota driving husband had to come to my rescue, we sat in at gas station for an hour in the blistering Seattle sun to learn, once the tow truck arrived, the problem was that I was out of OIL and then consoled myself with a *cough* few Skinny White Chocolate Creme Brulee? Yeah…that was not my finest day.
Well, once that happened I kinda went full on panic mode, car hunting. Nothing like an emotional knee jerk reaction to fuel a potential major life purchase… Yup, it happened. And we got a new car!
And he is so purdy! It’s a Subaru Impreza wagon. I’ve been on a wicked Outback kick for the last few years, precipitated by the fact that the 90 pound hound needs his own space in any new car we get – and the 13 year old Honda Civic just wasn’t exactly Labra-dork friendly. But the whole adventure was met with extreme trepidation – I mean it’s new car shopping – scary stuff. No matter how much research you do, what kind of game planning you do – I firmly believe that you can never leave a car dealership with a new car without feeling the need to throw up afterwards. It’s lingered since Friday and it hasn’t let up yet.
But no matter how excited I am about the new car – the 13 years and 212,000 miles I put on that Honda sure were special! It got me through high school and learning to drive a stick shift – trust me that was a terrifying ordeal, a couple of speeding tickets, trips to college, trips to the ocean, the mountains, axe hauling and timber sports competitions, driving countless 600 mile weekends to visit Ben when we were 5 hours away from each other for two and a half years, adventures to Wyoming, and of course, Huck.
When my mom got rid of her first new-car – a Ford Windstar that saw me and my sister through all of our childhood years – she cried. For years we’ve made fun of her for it – it was a FORD WINDSTAR after all – and it was transformed into a Mini Cooper when they made their grand US debut, it didn’t make sense to cry over a Windstar -but I can finally say now that I get it. It was like leaving your puppy at the pound. Heart. Breaker.
But I’ll get over it pretty quick once I get back behind the wheel of the new wheels. Here’s hoping this one lasts just as long and we can put some killer memories into those miles.
Cranberry Bread Pudding
Yield: 12
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Total Time: 90 Minutes
Ingredients:
Bread Pudding::
1 load French Bread, cut into 1 inch cubes
1 cup Cranberries
⅓ cup Rum
1 pint Fat Free Half and Half
1 cup Milk
1 cup Brown Sugar
6 Egg Yolks
1 Tbsp Vanilla
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp Ground Cloves
¼ tsp Salt
¾ cup Pecans, chopped
3 Tbsp Sugar
4 Tbsp Butter, chilled and cubedRum Sauce::
1 tsp Cornstarch
¼ cup Rum
½ cup Heavy Cream
2 Tbsp Sugar
2 tsp Butter
Pinch of SaltDirections:
Preheat oven to 400 degrees. Pour bread cubes into a baking sheet in a single layer. Bake until dry and crispy about 12 minutes, turning over half way through. Remove from oven and allow to cool. Reduce oven temperature to 300 degrees.
In a small sauce pan over medium high heat, combine dried cranberries and rum and bring to a boil. Stir and let the cranberries stew for about 3 minutes. Remove from heat and set aside.
In a large bowl whisk together half and half, milk, brown sugar, egg yolks, vanilla and spices. Drain the rum from the stewed cranberries into the mixture and stir to combine. Reserve the cranberries. Pour the dried bread into the milk mixture and toss to coat the bread evenly. Let the bread and milk/egg mix rest for about 10 minutes. Pour half of the mixture into the bottom of a sprayed 2-quart or 13x9" baking dish or casserole dish. Sprinkle on half of the cranberries and pecans. Pour the remaining half of the bread mixture over the top and finish topping with stewed cranberries and pecans. Cover and bake for 45 minutes. Uncover and allow to cool on a wire rack. Serve warm and topped with rum sauce.
Rum Sauce:
In a small sauce pan whisk together cornstarch and rum until smooth. Whisk in cream, sugar and pinch of salt. Bring to a simmer and whisk until thickened - about 3-4 minutes. Remove from heat and stir in cubed butter. Drizzle over the warm bread pudding.
Inspired from Cook's Country New Orleans Bread Pudding
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Tieghan — September 30, 2013 @ 5:45 am
Congrats on the new car!! Sounds exciting and geez, this pudding is one heck of a way to celebrate! It looks awesome! So prefect for Thanksgiving or even Christmas. Whoa, how is it that time of year almost? Crazy!
Rachel @ Baked by Rachel — September 30, 2013 @ 6:00 am
You had me at cranberry… and rum!
Seriously huge congrats on the new car. She’s purdy.
Megan replied: — September 30th, 2013 @ 8:50 pm
Cranberry lovers UNITE!!!! And I’m loving the new car – but Im out of town for four days – Ben gets to hog all the new car time!!! He better take good care of it!
Jocelyn (Grandbaby Cakes) — September 30, 2013 @ 6:17 am
Nice addition of the cranberries. Super clever.
Megan replied: — September 30th, 2013 @ 3:34 pm
Thanks Jocelyn! It’s great for the holidays, too! And that rum sauce makes me swoon!
Jeanne (NanaBread) — September 30, 2013 @ 7:29 am
I should never ever look at your blog before I’ve eaten. I wanted to lick that drip off the run cream sauce pitcher. It was not my finest moment. This recipe is my new Christmas wish.
Megan replied: — September 30th, 2013 @ 3:33 pm
This is totally why I can’t have nice things (that fit). And I actually DID lick that dripping sauce off the pitcher – after I shot that photo. haha Shhh, don’t judge me.
Marie @ Little Kitchie — September 30, 2013 @ 8:17 am
Congrats on the new car! I actually just got a new Civic a couple months ago after driving an Altima for like, a decade. It was bittersweet!
And this bread pudding… holy smokes. And I want that cream sauce on everything!
Megan replied: — September 30th, 2013 @ 3:32 pm
Congrats on the new Civic! Mine held up for 13 years – they are a champ and I was so sad to see it go. You’ll adore your Civic
Lauren @ Climbing Grier Mountain — September 30, 2013 @ 9:01 am
I second what Jeanne said! Can you bring this to Iowa?! Also, congrats on the new car!!
Megan replied: — September 30th, 2013 @ 3:31 pm
Thanks girlfriend!! If I could I-Dream-of-Jeannie blink some your way, I totes would!
Nicole @ Young, Broke and Hungry — September 30, 2013 @ 9:20 am
I have the same exact car you bought and I love it!! Good choice. Also, props on this pudding. It looks like a perfect dessert for the holidays.
Megan replied: — September 30th, 2013 @ 9:24 am
Car twins!!! YES! I love it. I’m almost bummed in out of town this week, my husband will get to drive it more than me hahah
ashley - baker by nature — September 30, 2013 @ 9:58 am
dude… I must have this! So perfect for the holidays!
Megan replied: — September 30th, 2013 @ 3:30 pm
I’m making this for my family for Christmas, too! My mom instilled a bread pudding obsession in me – so I’m making it for her for Xmas. I know your fam will love it too.
Courtney @ Neighborfood — September 30, 2013 @ 11:51 am
I turned in my high school car two years ago and I my eyes might have glistened a bit. Sure, the handles were duct taped and the passenger window didn’t work and it had stranded me once or 6 times. It was my first car, and that was special. But now I’ve got a wagon too and you will LOVE it for the dogs. So easy to fold down the seats and let them slide around back there without getting hair everywhere! Also, I want this bread pudding for breakfast. Holy moly.
Megan replied: — September 30th, 2013 @ 3:29 pm
Whew! I’m glad I am not the only one a little misty eyed about giving up my car. But I know this wagon will totally rock with the dog hauling! Hi ho Silver, away!!
Stacy | Wicked Good Kitchen — September 30, 2013 @ 5:06 pm
Love this recipe, Megan! The Big Lug and I make a similar Overnight French Toast/Bread Pudding for Christmas with dried cranberries, too. I also do sticky buns overnight with dried cranberries and lots of caramel goo. Such a comforting breakfast for autumn and winter…and, special and tasty for Christmas morning. Thanks for sharing, girl!
Stephanie @ Girl Versus Dough — September 30, 2013 @ 7:02 pm
RUM SAUCE? *faints* *drools*
Gaby — September 30, 2013 @ 7:11 pm
This looks over the top amazing and congrats on the new car!!
Shashi @ http://runninsrilankan.com — October 1, 2013 @ 6:09 am
I am having a serious case of the drools over here – gawsh this looks so good!
Shanna@ pineapple and coconut — October 1, 2013 @ 5:51 pm
I freaking LOVE bread pudding and cranberries and pecans and rum sauce and and and. Thank you for making this for me. I really appreciate it. Congrats on the new car too! I think we are trading in a car soon for a commuter. My husbands new job is a longer commute and I really want him to get a Mini Cooper ( read I want a Mini Cooper) so hopefully that happens soon!! And again, thanks for making this for me. ha ha ha!
Nutmeg Nanny — October 1, 2013 @ 6:34 pm
Oh this is glorious! I just adore bread pudding
I bet each bite of this is filled with happiness!
Kate@Diethood — October 2, 2013 @ 12:11 am
Congrats on the new car! My husband sells cars and he says that he can’t believe how women get SO attached to their cars that they end up crying when he gives them the new keys…
I love me some bread puddin’… I love it lots! But then you throw cranberries and rum?! WOW! I would definitely eat the entire thing!
Bev @ Bev Cooks — October 2, 2013 @ 7:13 am
I love what you do to me.
Sandy Coughlin — October 3, 2013 @ 8:00 am
This just got me excited about Thanksgiving! So much good flavors and comfort in one dish.
Lourdes — November 24, 2013 @ 6:29 pm
Hi, a few quick questions. What size baking dish would you use? About how many does this serve? And, finally can this recipe be doubled? Having close to 30 family members over for Thanksgiving & this looks like it’d be awesome for the occasion. Thanks!
Megan replied: — November 24th, 2013 @ 8:42 pm
Hi Lourdes – So sorry for any confusion. This is best baked in a 2-3 quart casserole dish or a 13×9 inch pan. It serves about 10-12 depending on the size of the slice. You can double the recipe – but it will require more than one baking dish. It will be a huge hit with the family, I just know it!
I hope that clears up your questions!
April — November 27, 2013 @ 1:05 pm
I wish I had read the directions and not just the list of ingredients before starting. I had fresh cranberries on hand, but now I see the directions say to use DRIED cranberries.
I just diced up my fresh ones and am hoping for the best! Thanks for sharing the recipe.
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