Tuesdays with Dorie: Dried Cranberry-Cherry Butter Bread Pudding
One thing leads to another, which leads to another, which leads to another, and before you know it, you end up somewhere you never expected when you started. That describes the process I went through with Dorie’s bread pudding.
- Dried cranberries replaced apples.
- Cherry butter replaced apple butter.
- Skim milk replaced whole milk (still used the specified amount of cream so it was plenty rich).
- Golden Egg Bread mixed in my bread machine and baked in the oven replaced store-bought bread.
My favorite bread pudding recipe–EVER!
The custard is not too rich or too sweet. The bread is neither chewy or soggy. It is instead, an unassuming backdrop for the fruit and fruit butter that makes this recipe unique. Put it altogether for a dessert smooth as a baby’s butt and luscious as a baby’s kiss. Dorie’s Creme Anglaise is the perfect topping.
This recipe is definitely going into the Dorie Hall of Fame at my house along with Milk Chocolate Bundt Cakes. Can’t wait to experiment with other variations now that I have a bread pudding recipe extraordinaire!
If you would like the recipe, visit Elizabeth at Cake or Death.
You also might enjoy some of my other favorite Dorie recipes: