Cranberry-Maple Bread Pudding
This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.
Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
Martha Stewart Living, January 2011
- Prep Time 20 minutes
- Total Time 1 hour 35 minutes
- Serves 6
Yield Serves 6
- 7 slices (1 inch thick) week-old <a href="/how-to/tartine-country-bread">Tartine Country Bread</a>, crusts trimmed
- Unsalted butter, for pan
- 8 large eggs
- 3/4 cup sugar
- 2 cups creme fraiche
- 2 cups whole milk
- 1 1/2 teaspoons pure vanilla extract
- Coarse salt
- 1 1/2 cups fresh or thawed frozen cranberries (about 5 ounces)
- 2/3 cup pure maple syrup
- Preheat oven to 350 degrees. Toast
bread on a baking sheet until
golden, 5 to 7 minutes.
- Butter a 5-by-9-inch loaf pan.
Whisk together eggs and sugar
in a medium bowl. Whisk creme
fraiche in another bowl, adding
milk gradually to prevent
lumps; whisk into egg mixture.
Whisk in vanilla and 1/2 teaspoon
salt. Soak each slice of bread
in custard. Stand slices up next
to one another in pan.
- Strain half the custard mixture
over bread in pan. Let
stand for 10 minutes, allowing
custard to soak into bread.
Slowly add remaining custard
to cover (you may have some
custard left over).
- Place pan on a baking sheet.
Bake until pudding is set and a
knife inserted into the center
comes out clean, about 1 hour and 15 minutes. If top browns too
quickly before pudding is set,
cover with foil, and continue baking.
Let stand for 10 minutes.
- Meanwhile, bring cranberries
and maple syrup to a gentle
simmer in a heavy saucepan over
medium heat. Simmer until
cranberries just begin to soften
but have not popped, about
5 minutes. Serve pudding with
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