Cranberry Walnut Bread Pudding A La Yum!
I recently bought a loaf of Cranberry Walnut bread in the bakery department of a supermarket. I buy that bread often and freeze it then toast a slice or two for breakfast.
After trying to make room in my freezer, I took out a loaf that was in there and decided to try it in bread pudding... did I say YUM!
I hope you enjoy this as a dessert or breakfast casserole soon.
Blue Ribbon Recipe
Oh my... this bread pudding is a mouthful of yum! The bread pudding itself is full of cinnamon flavor and yummy with the cranberry walnut bread. If you have an issue finding it, try the frozen food section. That's where we found ours. The magic of this bread pudding is the sauce. It's creamy and rich. The rum flavor is not overbearing at all, it's just right. Serving the sauce on the side lets everyone pour what they'd like (the more the better in our book!). The Test Kitchen
8 cartisan cranberry walnut bread (can use other breads such as raisin, cinnamon or plain white bread)
2 cheavy whipping cream
2 cwhole milk
1/2 cunsalted butter
4 tspvanilla extract
2 Tbspground cinnamon
2/3 cheavy cream
2 cgranulated sugar
1 cunsalted butter
4 Tbsprum extract (I use Adam's Jamaican rum extract)
How to Make Cranberry Walnut Bread Pudding A La Yum!
- Preheat your oven to 350 degrees.
- Keep refrigerated in separate containers and heat before serving leftover bread pudding.