This recipe contains alcohol
Ingredients (for BB-CEC20):
- 1-1/2 lb. loaf of sweet bread*, dried and cut into 1-inch cubes (see recipe in instruction manual)
- 1/4 cup sugar
- 4 Tbsp. butter, melted
- 4 large eggs, beaten
- 1 quart half and half
- 2 tsp. vanilla extract
- 1 pinch nutmeg
- 1 cup dried cranberries
- 1/2 lb. butter
- 2 cups sugar
- 4 large eggs (beaten in a small bowl with whiskey)
- 1/4 cup your favorite whiskey
*Any bread can be substituted.
Remove the kneading blades from the baking pan and add the bread cubes. In a bowl, combine the remaining ingredients and mix to make a batter. Pour over the bread and mix lightly. Allow the bread to soak for 15 minutes.
Select the HOME MADE course on the breadmaker. Press CYCLE button turning OFF the following: Preheat, Knead and Rise cycles. Select BAKE cycle. Press and hold TIME until the display shows 1:10. Then press CYCLE twice to record. Press START twice to begin baking. Verify that the red START light is lit at this point.
Once baking completes, remove the bread pan and cool the bread pudding before removing.
While bread is cooling, prepare the Royal Sauce. In a small pan, melt the butter over low heat, add sugar and stir well. Remove from heat and cool slightly. Gradually add egg mixture to pan, whisking quickly. Put the pan back on the stove over low heat and whisk constantly until the sauce thickens. Do not overcook or the sauce will curdle. Serve warm.
Top the bread pudding with Royal Sauce and serve. Bread pudding can also be served with whipped cream or ice cream.