Servings: one (8-inch) bread pudding Time: 1 hour
¼ loaf French bread, shredded
½ tablespoon vanilla
¼ cup sugar
½ cup brown sugar, firmly packed
1/6 cup rum extract
1 cup half and half
½ cup pecans, chopped
½ cup cranberries, chopped coarsely
1 cup whole milk
2 eggs, beaten
Maple syrup (optional)
- Mix in a medium bowl with pecans, bread, and cranberries, gently toss. Mix in milk
and half and half, pour mixture into bread mixture.
- Refrigerate for 45 minutes. Mix rum extract, eggs, vanilla, and sugar, stir. Pour egg
mixture over chilled bread and stir to mic. Pour mixture into a greased 8-inch square
- Bake uncovered for 45-50 minutes till slightly browned and set.
- Allow to cool at room temperature, top with syrup.
Source: Sweet Moments – Celebrating with Easy & Yummy Homemade Desserts