Thursday, November 10, 2011

Savory Cranberry Brioche Bread Pudding

Makes one 9 by 13-inch bread pudding

1 cup dried cranberries

1/2 cup toasted pecans
Juice and zest of 1 orange

1/4 cup brandy, divided

1 tablespoon olive oil

1 cup sliced shallots

1 loaf brioche, cut into 1-inch cubes

1 apple, peeled, cored, and chopped

1 stick unsalted butter, cut into 1/2-inch cubes
2 cups cream
4 eggs

1/4 cup chicken stock
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander

Soak the cranberries in the orange juice and 3 tablespoons of the brandy for 30 minutes.
Heat the olive oil in a large frying pan. Add the shallots and sauté until translucent, 5 to 7 minutes. Set aside to cool.

Preheat oven to 350ºF.

Drain the cranberries and combine with the pecans, bread pieces, apples, butter, and sautéed shallots in a large bowl. In another bowl, combine the cream, eggs, chicken stock, cinnamon, coriander, orange zest, and remaining tablespoon of brandy. Whisk until well incorporated and pour the mixture over the bread and fruit, mixing until well coated. Refrigerate for an hour.

Transfer the entire mixture to a buttered 9 by 13-inch baking dish. Cover with foil and bake in the oven for an hour. Remove the foil and bake for an additional 30 minutes, until golden brown. Remove from the oven and cool for at least an hour before serving.