When you have leftover brioche, challah or panettone sweet bread you can use it in a lovely bread pudding. A few ingredients and it can be left to wait overnight in your fridge and baked in the morning for a weekend or special brunch.
You will need:
- 6-7 cups dry bread chopped into 1 inch cubes. I have used both leftover brioche and panettone
- 1/3 cup chopped dried cranberries
- 2-3 tbsp bourbon or Cointreau liqueur
- 2 tbsp softened butter for pan
- 4 eggs- whisked in a small bowl
- 1 cup whipping/heavy cream
- 1 cup milk (any kind)
- 1/2 cup sugar
- 2 tbsp melted butter
- 1 tsp lemon zested finely
- 1 tsp orange zested finely
- 2 tbsp chopped chocolate (any kind you like)
- 1/2 cup ricotta cheese
- 1 more tbsp butter - into tiny chunks for top of bread
- 10-15 fresh raspberries
- 1/2 cup sliced almonds
Step 1: Gather all your ingredients. Chop bread into cubes and let dry out before using. I just leave it for a day before I make the recipe but, you can also dry it in a low oven.
Step 2: in a small bowl add chopped cranberries and liqueur. Place in microwave for 20 seconds and let sit for 10 minutes.
Step 3: In a large bowl add dry bread cubes, soaked cranberries, eggs, cream, milk, sugar, melted butter, lemon zest, orange zest, chopped chocolate and ricotta cheese. Mix well and place mix into a generously buttered pan.
Step 4: top with blobs of butter, fresh raspberries and some sliced almonds and even a sprinkling of additional sugar. At this stage you can leave covered in the fridge overnight or a few hours before baking. You want the custard mix to soak into the dry bread before baking.
Bake in a 350 degree F oven for 30 minutes or until nicely browned as you like it.
You can serve with a classic vanilla custard or simply with a drizzle of maple syrup!! Enjoy warm with a big mug of coffee.