fruitcake bread pudding
(1 rating)
We love bread pudding, especially my husband. I had never made it before we got married. I saw Paula Deen make this on one of her shows this year and decided that I had to make it. She made it with a whiskey sauce and since I don't have alcohol in my home, I made a nice cream sauce to go with it. We loved it! Hope you enjoy it as well.
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(1 rating)
yield
10 -12
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For fruitcake bread pudding
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8large eggs
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2 cheavy whipping cream
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1 1/2 csugar
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1 Tbspvanilla extract
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1 tspground cinnamon
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1/4 tspground nutmeg, freshly ground is best
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11-pound container dried fruit mix
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2 cchopped walnuts or pecans
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10large croissants, cubed (about 12 cups)
- CREAM SAUCE
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2 cheavy whipping cream
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3/4 csugar, divided
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1 Tbspcornstarch
How To Make fruitcake bread pudding
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1Preheat the oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
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2In a large bowl, lightly beat the eggs. Add the cream, sugar, vanilla, cinnamon, nutmeg, candied fruit mix, and nuts, whisking to combine. Add the cubed croissants, tossing to coat. Spoon the mixture into the prepared baking dish. Let stand at room temperature for 30 minutes.
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3Bake until the center is set, about 1 hour. Watch your oven so you don't overbake. Cover with aluminum foil to prevent excess browning if necessary. Serve warm or at room temperature with Cream Sauce.
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4FOR SAUCE: In a medium saucepan, combine the cream and 1/2 cup sugar. Bring to a boil over medium heat. Reduce the heat and simmer.
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5In a small bowl, combine the 1/4 cup sugar and cornstarch. Add to the simmering cream mixture. Cook until thickened, about 1 minute, stirring constantly. Remove from heat.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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