Cranberry Pecan Bread Pudding

Tangy, plump and sweet cranberries dot the moist bread pudding with pecans added for textural contrast. The crowning glory - a velvety, lemon curd cream poured over! Talk about a Christmas gift!

Cranberry Pecan Bread Pudding with Lemon Anglaise Sauce

1/2 loaf challah bread or brioche (about 8 ounces of bread) 1 cup whole milk 2 cups heavy cream pinch of salt 1 vanilla bean split lengthwise 4 eggs 3/4 cup sugar 1/2 cup orange juice 1 1/2 cup dried cranberries 2/3rd cup chopped pecans powdered sugar for dusting

-Cut or tear your bread into approximately 1 1/2 inch pieces. Leave your bread out overnight or several hours, uncovered,to dry it out slightly.

-In a saucepan, heat the milk, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the saucepan. Cook the cream mixture over medium heat, stirring with a whisk until it thickens and is just about to break out into a boil. Turn off the heat and set aside to allow vanilla bean to soften for about 10 minutes.

-In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture in a thin stream. Remove the vanilla bean and split the pod in half down the length of the pod, then with a sharp paring knife, scrape down the length of the halves to remove any pulp that remains. Place the pulp back in with the cream mixture. Add the bread cubes, toss well and let soak until liquid is absorbed by the bread. Stir the mixture occasionally to ensure even soaking.

-In a small saucepan, heat the orange juice to a simmer. Add the dried cranberries and simmer until the berries are plumped and softened, about 5 minutes. Drain then set aside 1/2 cup of the cranberries. Add the remaining 1 cup berries along with the chopped pecans to the egg and bread mixture. Stir to distribute evenly.

-If using individual ramekins, prepare 6 by greasing each with soft butter. Divide the soaked bread mixture among the dishes, then dot with remaining cranberries. Arrange the puddings in a hot water bath. Bake individual puddings for about 30 - 40 minutes or until done (see below)

-If preparing one large bread pudding, prepare an 8 X 10-inch baking pan or casserole by greasing well with soft butter. Pour the bread and batter into the dish then dot the top with the remaining berries. Place the baking pan into a casserole dish or slightly larger baking pan. Fill halfway with hot water. Bake at 350 degrees for 45 - 55 minutes or until done. You can tell if your bread pudding is baked when the top is golden brown, the edges are set, and the center has just a slight jiggle (like Jell-O) but isn't liquid, with a knife coming out clean with only moist crumbs (not wet batter). A thermometer inserted should read 170-175°F (77-79°C) for perfectly set custard, but remember it firms up more as it cools.  Makes 8 servings.

Lemon Anglaise Sauce:

1 cup heavy cream 2 teaspoons vanilla extract 4 egg yolks 1/3 cup white sugar pinch of salt 1/2 cup lemon curd, at room temperature

-Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges. Whisk egg yolks and sugar together in a large bowl until smooth.

-Slowly pour 1/2 cup of the hot cream into the egg yolk mixture, whisking constantly. Gradually add the egg yolk/cream mixture back to the remaining cream in the saucepan, whisking constantly. Continue to cook, stirring constantly, until the mixture is just about to release its first bubble of a boil. Remove from the heat immediately and whisk together one more time. Let sit about 15 minutes. Whisk the lemon curd into the Anglaise sauce, then pour into a container to place in the fridge for later use or in a small pitcher to serve immediately with the bread pudding. Makes 1 1/2 cups lemon cream Anglaise sauce.

Soften a whole vanilla bean in the milk and cream mixture, then remove, slit down the middle and scrape the pulp out with the sharp side of a knife. Add the pulp back into the mllk/cream mixture.

Cube bread and let dry out several hours or overnight. Prepare the egg/milk custard mix as described above.

Stir the bread cubes in with the egg/milk mixture until the bread is soaked.

Prepare the Lemon Curd Sauce Anglaise, then pour over the baked servings of the bread pudding, either warm or cold.

Garnish each serving with the reserved cranberries. A great dessert with jewels of cranberries for a sweet, but tangy Christmas!