Havana at Red Mill Blog

Over the course of a couple months I had repeatedly played with different ways and ideas of creating a bread pudding that is both moist and flavorful.  You want your bread pudding to be extremely moist, but not runny, and of course no one wants it to be dry.  This method involves a little more work, but the end result is my favorite of the bread puddings I have made.

The great thing about bread pudding is the ever revolving door around the outcome.  You can really add whatever you want to the bread pudding to make it your own.  I have done numerous over the years.  It is always fun to try to use whatever fruits are in season, to keep your bread pudding up to date.  Or if you have a cookie lover, I made a chocolate chip cookie dough bread pudding in which I folded in chunks of cookie dough into the bread pudding base.  That turned out quite lovely as well.  Let your mind wander and see what you come up with.

Below is the recipe for the mango, cranberry bread pudding, I hope you enjoy.

8 Eggs

1/2 lb. Brown sugar (i prefer dark)

1/2 cup granulated sugar

1 tbl ground cinnamon

1 tbl vanilla extract

1 qt. Heavy Cream

1.5 baguette loaves (i have a 22 inch baguette loaf, to give you an idea of the size.)

Mop:
Cream base for bread:
Separate your eggs, reserve egg whites for other use.  Take your egg yolks and whip in the vanilla extract, brown sugar and cinnamon.  Place your heavy cream in a small sauce pot and bring up to a boil, then remove it from the heat.  Temper your egg mixture with the hot cream.  Place the sauce over a double boiler, while continuously stirring until it becomes thick like heavy cream again.

Bread Pudding:

Cut your bread into 1/4″ cubes and place into a large bowl.  Take your sliced mango’s and cut them in to 1/4″ cubes as well and add to the bread bowl.  Pour in your dried cranberries, followed by your sauce that has been thickened.  Fold the mixture until incorporated fully.  Let rest for a hour or so to let the bread soak up the sauce.  Place in a spray 9″ cake pan cover with foil and place in the oven at 350 degrees for 45 minutes.  Remove the foil and place back in the oven for another 15 minutes to obtain some color on the top of the bread pudding.  Rest, cool, slice into 9 even slices.