Cranberry Bread Pudding with Orange Hard Sauce - Thanksgiving Desserts

Cranberry Bread Pudding with Orange Hard Sauce

From the kitchen of One Perfect Bite...I'm probably a member of the last generation raised in kitchens where nothing was wasted, including stale bread and leftover rice. Rice and bread puddings were fixtures of my childhood. Bread pudding, both sweet and savory, has a long history in the annals of cooking. It can be traced to peasant kitchens where frugal and often hungry cooks refused to discard stale bread. The earliest recipe for bread pudding can be traced to a book called "The Art of Cookery, Made Plain and Easy" by Hannah Glasse. It was published in 1747. Her recipe, save for instructions written in old English, is quite similar to those in use today. She adds butter, eggs and milk to stale bread and steams (boils) her pudding to completion. I prefer to bake mine.

I have a sentimental attachment to Cranberry Bread Pudding. It is, of course, delicious, but it's also one of the first recipes I entered into amateur recipe competition. It didn't embarrass me and it's stood the test of time. I make the pudding several times a year and it has become a fixture on my holiday dinner table. While the original recipe was made with croissants, and I do, by the way, urge you to use them, other sweet breads can be used as a substitute. The pudding shown in today's post was made with a raisin sweet bread because that is what I had on hand. Pumpkin pie spice is used to keep the number of ingredients used in the recipe under control. That's important in competition recipes, but less so in the confines of your own kitchen. I'm inserting a list of spices within the recipe that can be used in case you don't keep pumpkin pie spice in your pantry. This pudding is packed with down-home flavor and it's a wonderful addition to the holiday dessert table. The hard sauce is to die for - really! You can find the recipe here.

                    

                                                    Older Posts

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                       Apple Oat Muffins                                           Pumpkin Sage and Sausage Rigatoni

                Three Years Ago Today:                                                  Four Years Ago Today: 

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Cranberry Bread Pudding with Orange Hard Sauce - Away A While Recipe Favorites

Cranberry Bread Pudding with Orange Hard Sauce

From the kitchen of One Perfect Bite...I'm probably a member of the last generation raised in kitchens where nothing was wasted, including stale bread and leftover rice. Rice and bread puddings were fixtures of my childhood. Bread pudding, both sweet and savory, has a long history in the annals of cooking. It can be traced to peasant kitchens where frugal and often hungry cooks refused to discard stale bread. The earliest recipe for bread pudding can be traced to a book called "The Art of Cookery, Made Plain and Easy" by Hannah Glasse. It was published in 1747. Her recipe, save for instructions written in old English, is quite similar to those in use today. She adds butter, eggs and milk to stale bread and steams (boils) her pudding to completion. I prefer to bake mine.

I have a sentimental attachment to Cranberry Bread Pudding. It is, of course, delicious, but it's also one of the first recipes I entered into amateur recipe competition. It didn't embarrass me and it's stood the test of time. I make the pudding several times a year and it has become a fixture on my holiday dinner table. While the original recipe was made with croissants, and  I do, by the way, urge you to use them, other sweet breads can be used as a substitute. The pudding shown in today's post was made with a raisin sweet bread because that is what I had on hand. Pumpkin pie spice is used to keep the number of ingredients used in the recipe under control. That's important in competition recipes, but less so in the confines of your own kitchen. I'm inserting a list of spices within the recipe that can be used in case you don't keep pumpkin pie spice in your pantry. This pudding is packed with down-home flavor and it's a wonderful addition to the holiday dessert table. The hard sauce is to die for - really! You can find the recipe here.

                    

                                                    Older Posts

                   One Year Ago Today:                                                      Two Years Ago Today:

                       Apple Oat Muffins                                           Pumpkin Sage and Sausage Rigatoni

                Three Years Ago Today:                                                  Four Years Ago Today: 

            Pumpkin Butterscotch Fudge                                                     Clam Fritters

Slow Cooker - Tres Leches Bread Pudding with Cinnamon Sugar Sauce

From the kitchen of One Perfect Bite...Those of you who love the bearly sweet desserts of Europe may be excused from tonight's post, but I do hope you'll return tomorrow evening when I'll be featuring something less treacly to balance things for you. If, however, you have a sweet tooth that rivals that of the critters that hover around a pie chest, keep reading. Kelsey Nixon has created this unusual bread pudding for The Cooking Channel, and it is a great way to end a spicy Southwestern-style barbecue. While her creation is not cheap to make, it's really easy to prepare and I think those of you those of you who are looking for new ways to use your slow cooker will be tempted to give it a try. I followed her recipe to a tee, save for the fact that I used a liner of paper towels under the lid to capture excess moisture and prevent it from making the pudding goopy. The sweet lovers at the table had nothing but good words to say about the finished pudding, so I'm confident that it's good enough to share with you tonight. I will, however, repeat, it is very sweet and meant only for those of you who aren't afraid of sugar shock. Here is how this pudding and sauce are made.