Cran-Apple Bread Pudding with Whiskey Sauce Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Cran-Apple Bread Pudding with Whiskey Sauce

Keywords: Desserts, Sauces & Condiments

Added: June 14, 2016

Cran-Apple Bread Pudding

YIELD | 8-12

2 lb Rich’s Rich ‘N Easy® French Toast Batter (909480)
1-1/4 lb French Bread or any day old bread, cubed or torn
6 oz Sugar Foods Fresh Gourmet® Dried Cranberries (581750)
1-1/2 each Wholesale Granny Smith Apples (370771), peeled, cored and diced
1/2 cup Azar Pecan Pieces (462068), chopped
 
Whiskey Sauce
 
YIELD | 1
 
1 cup Kemps Heavy Whipping Cream
1 Tbsp Corn Starch
1 cup Sugar
1 tsp Butter
1 tsp McCormick Ground Nutmeg (472391)
1 Tbsp Whiskey
 
PREP |
1. Spray a 9-10 inch spring form pan with food release.
2. Place dried cranberries in a bowl and cover with warm water. Let sit for 1-2 hours. Drain.
3. Shake French toast batter well.
4. In a large bowl, mix bread, cranberries, apples, pecans and batter until bread is covered with mixture.
5. Bake at 350°F for 30-45 minutes or until firm.
6. In a sauce pan, mix cream and corn starch until smooth. Add remaining sauce ingredients. Mix well. Bring to a boil, reduce heat to simmer and continue simmering for a minute, making sure sauce is smooth. Serve drizzled over bread pudding, and include extra in a ramekin


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