Butler’s Pantry Executive Chef Gregory Ziegenfuss appeared on Great Day St. Louis on December 10th, 2008. He showed the audience how to make a festive cranberry bread pudding dessert for the holidays.
Cranberry Bread Pudding
1/4 cup grand marnier
2/3 cup dried cranberries
1.5 pounds day – old bread, cut into one inch cubes
3 cups whole milk
1.5 cups 40% cream
1.5 cups granulated sugar
3 T melted butter
.5 tsp cinnamon
1 T pure vanilla
4 Eggs
In a small bowl pour the grand marnier over the dried cranberries and allow to sit for a minimum of 30 minutes. Meanwhile, grease a 9 x 12 x 3 in. baking pan. Put bread cubes in a large bowl. Stir together milk, heavy cream, eggs, granulated sugar, melted butter, vanilla and cinnamon. Pour over bread; stir until well mixed. Allow to sit at room temperature for 20 to 30 minutes. Stir in cranberries and grand marnier. Pour into prepared baking pan. Bake in a preheated 325 degree oven for one hour or until set.
Serve hot with the Grand Marnier Caramel sauce and whipped cream if desired.
Can be made ahead, chilled and reheated for service.
Grand Marnier Caramel Sauce
1 cup grand marnier
2 T orange juice
3 cups granulated sugar
3 cups 40% cream
In a heavy bottomed two quart pot, combine the Grand marnier, OJ, sand sugar; place over medium high heat. Do not stir. If crystals form on the side of the pan, brush down with a pastry brush dipped in water. Allow the sugar to brown to a rich, golden brown. Watch carefully and do not allow to burn; after about 10 minutes, mixture will change color very quickly. Remove from heat; whisk in cream slowly, stirring rapidly after each addition. Be careful; mixture will steam and sputter. Return to medium heat and stir until smooth.
This sauce also makes a delicious complement to ice cream or apple pie.