Custard Bread Pudding with Cranberry Couilis

Custard Bread Pudding with Cranberry Couilis


• 12 ounces of Pane Turano bread
• 4 eggs, beaten
• 8 oz heavy cream
• 6 oz whole milk
• 2 Tbsp Grand Marnier
• 1 tsp vanilla extract
• 1 vanilla bean, split lengthwise and vanilla removed
• 3 egg yolks
•2 ½ Tbsp sugar
•1 tsp corn starch
•8 oz (235 ml) milk
•4 oz (118 ml) heavy whipping cream
•leftover vanilla bean from bread pudding
• 6 ounces fresh cranberries (washed)
• 1 large orange (zested and juiced)
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup orange liqueur (Triple Sec, Cointreau, Grand Marnier)


① Place the eggs, milk, Grand Marnier, and the inside of a vanilla bean (use the tip of a knife to slit the bean lengthwise and scrape out the seeds) into a bowl or a large jug. Do not discard the vanilla bean, you can use it in the crème anglaise below. Whisk well, then add the cream and whisk again.
② Layer half of the sliced bread onto the caramel in the pan, then pour half of the egg and cream mixture over the top.
③ Arrange the remaining bread on top and cover it with the rest of the custard mixture.
④ Make sure each piece is completely soaked by pressing down the pieces of bread, then allow to absorb the liquid for about an hour (or up to 24 hours, covered in the fridge) before baking (do not refrigerate if only soaking for an hour). Bring to room temperature before baking if you make it a day ahead.
⑤ Place the custard bread pudding in a preheated oven for about 45 minutes until puffed and golden brown. It will look like this when it first comes out of the oven, but will deflate right away.
⑥ In a small saucepan, combine the cranberries, orange juice and zest, sugar, cinnamon, and cloves.
⑦ Simmer over medium heat until cranberries burst, about 15 to 18 minutes. Remove saucepan from heat, add the orange liqueur, and mix well.
⑧ Process in a blender or food processor until puréed.
⑨ Put the pieces on serving plates and spoon some cranberry coulis around half of the plate.

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