Chocolate Cranberry Bread And Butter Pudding With Amaretto Custard Sauce

Chocolate Cranberry Bread And Butter Pudding With Amaretto Custard Sauce
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Prep Time

Cook Time


Bread Pudding:
2 1/2 cups heavy cream
1 1/4 cups whole milk
1 1/4 cups packed light brown sugar
5 large eggs
1 1/2 teaspoons teaspoons pure vanilla extract
1 pound day-old French or Italian bread, cut into 1-inch cubes (about 12 cups)
1 tablespoon unsalted butter, at room temperature
6 ounces semisweet chocolate, coarsely chopped
1/2 cup Ocean Spray® Fresh Cranberries
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
1 tablespoon granulated sugar

Amaretto Custard Sauce:
3/4 cup whole milk
1/2 cup heavy cream
2 tablespoons sugar
3 large egg yolks
1 to 2 tablespoons amaretto liqueur


To make bread pudding:
In a large bowl, whisk cream, milk, brown sugar, eggs, and vanilla together. Add bread and gently stir to coat well. Set aside for about 20 minutes to allow bread to soften and soak up some of egg mixture.

Position a rack in center of oven and preheat oven to 350°F. Coat a 13×9 ×2-inch oval baking dish with butter.

Fold chocolate and cranberries into bread mixture. Transfer to prepared baking dish and sprinkle with granulated sugar. Bake for about 50 minutes, or until pudding puffs and is golden brown on top but still moist inside. Cool slightly before serving.

Meanwhile, make custard sauce:
In a small heavy saucepan, bring milk and cream to a simmer over medium heat. In a medium bowl, whisk sugar and yolks together. Whisk in hot milk mixture, then return hot milk-yolk mixture to saucepan. Using a heatproof silicone spatula, stir mixture over medium-low heat for about 5 minutes, or until custard thickens slightly and reaches 180°F on an instant-read thermometer; do not allow custard to simmer. Stir in amaretto to taste. Strain sauce through a sieve into a bowl and set aside.

Serve bread pudding with custard sauce.

Recipe Copyright Chef Curtis Stone, 2017

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Chocolate Cranberry Bread And Butter Pudding With Amaretto Custard Sauce


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