Cranberry Bread Pudding with Caramel Sauce

by Andie Mitchell on November 8, 2013

cranberry bread pudding with caramel sauce

This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

Since moving to Manhattan, I’ve realized three things: 1) food is so expensive, and by expensive I mean, I’m thinking of selling my eggs; 2) New Yorkers have to be fitter than most. The amount of walking, lugging, and upstairs-climbing-out-of-the-subway I do, I recognize just how unfit I was before; 3) November, and the start of the holiday season, just doesn’t feel the same. I miss Mom. I miss PJ. Mostly, I miss that their house always contains something just-baked and cinnamony, something gooey with maple. It’s just the winter thing to do. Or so Mom tells me.

This week, after I grocery shopped at my local market (D’Agostino), I made a few of my favorite things. Roasted broccoli, honeyed carrots, tacos with black beans, avocado, and ricotta salata. And then, like any girl who misses her mom and lives in an apartment with a kitchen the size of a single Target dressing room, I baked to remind me of home. I made a holiday favorite of ours: Cranberry Bread Pudding with Caramel Sauce. Now, the original recipe is supposed to feature a bourbon caramel sauce, but let me tell you: this morning when I woke up ready to bake and realized that I was, ugh, without bourbon, I really had to talk myself out of walking to the nearest liquor store at 8am to pick up a nip of the hard stuff. It would have been wild. Welcome to NY. I drink bourbon at sunrise.

cranberry bread pudding with caramel sauce

Rather than greasing the pan with butter, I coated the pan in Pompeian Grapeseed Oil Spray. If you’re into spritzing your pans before adding your dough or batter, you know how convenient it is. It’s the easiest way to coat any bakeware you have, not to mention the neatest. I tend to use this method most often when I’m making muffins or cupcakes. I’ll spray the tins (or the paper liners) because it can really be a pain to coat each cup evenly with butter. What I like about Pompeian Grapeseed Oil Spray is that there are no additives, no propellants; just grapeseed oil. That can be harder to find in these types of products. Another aspect I love is that grapeseed oil has a high smoke point, meaning it can be heated to fairly high temperatures and still maintain its integrity, while other oils would break down and degrade in terms of nutrition and flavor. So far, I’ve used Pompeian Grapeseed Oil Spray to coat broccoli before roasting and in my frying pan before sautéing onion and garlic for tacos.

cranberry bread pudding with caramel sauce

But this recipe is the one we should be talking about. It’s special. Delicious in its pillowy consistency. My one rule with bread pudding is that it cannot, in any way, be dry or even very crispy on top. No. I want softness—for the bread to be fully puffed with creamy custard. It’s the kind of thing that’s best eaten warm, with a hot drizzle of rich caramel sauce.

I hope you love it as much as we do.

cranberry bread pudding with caramel sauce

Mom, I miss you. I’m safe. Haven’t talked to strangers yet. Friends, I have a NY post that I’ll publish on Tuesday to give you an update on life here in the city.

 

Cranberry Bread Pudding with Caramel Sauce

Ingredients

  • For the bread pudding:
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 ½ cups sugar
  • 1 loaf challah bread, cut into 1-inch cubes (one 14-16 ounce loaf or 5 cups cubed)
  • 1 cup fresh cranberries
  • For the sauce:
  • 1 stick (8 ounces) unsalted butter
  • 1 cup packed brown sugar
  • ½ heavy cream

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Coat a 13 x 9-inch baking pan well with cooking spray, like Pompeian Grapeseed Oil Spray. Add the bread cubes and spread into an even layer. Scatter the cranberries evenly over the bread cubes.
  3. In a large bowl, whisk the eggs, heavy cream, milk, vanilla, and cinnamon. Add the sugar and whisk well to combine. Pour evenly over the bread and cranberries, taking care to cover all pieces.
  4. Cover the top of the baking pan with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes.
  5. Make the caramel sauce: In a small pot, melt the butter with the brown sugar over medium heat. Bring to a gentle simmer, stirring constantly so that the sugar does not burn. Once the sugar and butter are bubbling, reduce the heat to low and slowly add the cream, stirring all the while. Remove from heat and let sit for 5 minutes before drizzling over bread pudding.
  6. Serve the bread pudding hot with caramel sauce. Store leftovers, covered, in the refrigerator for up to 3 days, and reheat as you'd like.
http://www.canyoustayfordinner.com/2013/11/08/cranberry-bread-pudding-with-caramel-sauce/

 

Bake for Better Challenge

From November 4 – December 6, consumers can enter Pompeian’s Bake for Better Challenge by following @Pompeian on Instagram, uploading a photo to Instagram showing how they are giving their baked goods a tune up with Grapeseed Oil Spray, using the #Bake4Better hashtag and tagging @Pompeian.

The most innovative photo taker, who will be crowned by celebrity pastry chef Duff Goldman, will receive a $5,000 donation in the name to their local food bank and a Pompeian gift basket to continue baking better all year long.

 

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For the Baking for Better official rules, please visit http://www.pompeian.com/bakebetter. Coupons for Pompeian products can be found at http://www.pompeian.com.

This is a sponsored post written by me on behalf of Pompeian Grapeseed Oil Spray.

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{ 17 comments… read them below or add one }

andrea @ my kinda perfect November 8, 2013 at 3:15 pm

mmmmmm….that looks scrumptious!

i’m glad you’re enjoying NYC. looking forward to reading your post next week. have a great weekend! =)

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Heather November 8, 2013 at 4:01 pm

Andie, I love this! If we want to make it with the original recipe including bourbon, how much would we use?

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Michelle November 8, 2013 at 4:45 pm

And that is why I don’t live in NY anymore…

That does look good. Can’t wait to make it.

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Kathleen November 8, 2013 at 5:43 pm

Oh my, Andie. What are the calories in this? Looks awesome but is there a lower calorie version?

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Lauren November 8, 2013 at 5:48 pm

Hi Andie,

Welcome to NYC! You’re probably already familiar with Trader Joe’s, but I can’t recommend it enough for groceries. It should have the vast majority of supplies for all your baking needs. It saves me exponentially each month …
with any food budget leftover to truly indulge at Fairway ;-)

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Nicola November 8, 2013 at 7:21 pm

Oh I feel you!
When I was living in South Africa, the first week I bought only the most exotic things I could see, later weeks I would trawl the grocery aisles for something/anything I could cook that would feel like my mum was in my kitchen. And sometimes it wasn’t the food itself, it was the smell of it cooking.

This looks delicious though. Hope your NY adventure is going well! xxx Nicola

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Bianca @ Confessions of a Chocoholic November 9, 2013 at 1:12 pm

I’ve never used grapeseed oil but will try it out soon. Aside from missing your mom, hope your NY life is fabulous!

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Chels R. November 9, 2013 at 2:19 pm

This looks amazing Andie! I’ve made several of your recipes in the past and have never been disappointed. I’m going to have to try this one out.

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KCF November 9, 2013 at 9:28 pm

Oh Andie, honey, as a New Yorker for decades, you are not shopping in the right places! D’ag is a fortune. Try the shops in Little India for spices in bulk and at reasonable prices. Trader Joe’s is a must. Fairway’s is excellent, too. And Chinatown! For super duper reasonable fish, produce and Asian goods. You’ll sniff out the better, more economical choices soon. Welcome to the Big Apple! (But you will move a lot! Think of the money you can save on gyms!)

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Confessions of a Fat Chick November 9, 2013 at 9:34 pm

That looks divine. I never thought of putting cranberries in bread pudding. Sounds so good.

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Janet V November 10, 2013 at 11:46 am

I’ll be serving this with vanilla ice cream!

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Sharon D. November 10, 2013 at 5:24 pm

Thanks for the wonderful recipe, Andie. I’ll bet your apartment smells so good! You sound like you’re getting settled into NY. Looking forward to hearing more soon.

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melissa@thehungryartist November 11, 2013 at 4:47 pm

I love bread pudding — this one looks great. I just made my first one ever for a potluck Friday. It was a New Orleans style one with Bourbon Sauce. Really nice.

I’m sorry about your shock at shopping here. I remember I had the exact same thing when I moved here 15 years ago from CA.

I live in BRooklyn now and have been able to find good places to buy food that aren’t as crazy as what I was buying when I lived on the Upper East Side.

Trader Joe’s is great here (they didn’t exist here before!) and the prices are reasonable. Also, if you can figure out a place to buy veggies at a place that focuses just on that, the prices tend to be better. I find that regular super markets (Gristedes, Key Food, D’Agostinos, Garden of Eden) tend to be more pricey. I’ll go to one place to by veggies and fruit, another place for dairy, and another place for great bread, sometimes the farmer’s market, a Lebanese place for dried fruit, nuts and spices, and coffee. I think that is the key — don’t buy everything in one place — shop around… Also it’s a good excuse to explore the different stores and neighborhoods. Good luck!

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Susan November 11, 2013 at 7:42 pm

Looks delish!
I’m from Australia and still have this scary dangerous image of New York, haha. Maybe I’m wrong.

Never been a big fan of cranberries, but those photos look good! Will have to try it! Love your photo too! You look gorgeous!
I’m trying to diet and get to that…
Do you guys know the discipline building book The Path To Willpower? My friend swears by it for discipline for weight loss etc. But I don’t know. Anyone read it?
learningthesteel.com
Somewhere there

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Steph November 12, 2013 at 3:19 pm

Looks wonderful and I know what I’m making this weekend. I’m thinking the bourbon would give a nice kick to it.

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Marie November 13, 2013 at 10:57 pm

Looks yummy! I’m looking forward to the post about life in NY. Are you still going to write about your mom’s weight loss journey?

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Gwen December 9, 2013 at 11:59 am

Made this for Thanksgiving dinner and it was definitely the star of the show! My fiance asked me to make it for him every weekend ;)

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