Cranberry-Pecan Bread Pudding with Baconfrom: Food & Wine
(bread, stuffing, side dishes)
A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots of ingredients. As the pudding bakes, the bread becomes almost custardlike, with a crispy brown top.
Yield: 12 servings
Prep Time: 40 min
Total Time: 2 hr 30 min
2 1-lb loaves cranberry-pecan bread, bottom crusts
removed, remainder cut into 1-inch cubes (12 cups)
(HEB makes a good cranberry-pistachio bread.)
1 lb thickly sliced bacon, diced
1 large onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1 Tbsp chopped sage
2 tsp chopped thyme
4 C turkey stock or low-sodium chicken broth
2 large eggs, beaten
2 Tbsp unsalted butter, melted
(optional) extra dried cranberries and pecan bits
- Preheat the oven to 350°F. Prepare a shallow 9" X 13" baking dish. Spread bread cubes on a large baking sheet and bake until golden and crisp, about 25 min.
- Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat, stirring occasionally until browned, about 7 min. Transfer the bacon to a plate and pour off all but ¼ C of the fat. Add the onion, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 6 min. Add the sage and thyme.
- Scrape the onion mixture into a large bowl and stir in the toasted bread cubes, bacon and turkey stock. Season with salt and pepper, then add the beaten eggs and stir well.
- Let the mixture stand, stirring occasionally, until most of the liquid has been absorbed, about 15 minutes.
- Spread the mixture in the prepared baking dish and brush the top with the melted butter.
- Cover with foil and bak for 45 minutes, until just set. Remove the foil and bake until golden, about 40 minutes longer.
- Let the bread pudding rest for 15 minutes before serving.
- Make Ahead: The Cranberry-pecan bread pudding can be prepared through Step 5 (before baking) and refrigerated overnight. Bring to room temperature before baking.