It's Never Too Early to Practice Making a Holiday Desert!

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Make It's Never Too Early to Practice Making a Holiday Desert!

This delicious bread pudding may lean towards a Christmas theme, but I won't tell if you won't!  Cranberries seem to usher in the holidays, but if you think about it, how often have you used dried cranberries in salads and the like?.....ok, then it's agreed.  Let's make this beautiful dessert and dismiss the urge to play holiday music!

White Chocolate and Cranberry Bread Pudding

Serves 8

Total time:  1 hour, 30 minutes

Ingredients

Bread Pudding Base

10 slices of stale bread, white

1 1/4 stick of butter

2 tsp pumpkin pie spice

5 1/3 oz of cranberries, semi-dried

8 oz of white chocolate 

2 tbsp of brown sugar

Custard

4 eggs

6 egg yolks

1/3 cup of  sugar

2 cups of milk

2 cups of heavy cream

Satsuma and Cranberry Suzette

6 satsumas (mandarin)

2 2/3 oz of cranberries, semi-dried

1 cup of caster sugar

1 stick of butter

3/4 cup of fresh orange juice

Mint or lemon Verbina leaves

Directions

Custard

Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, bring to a simmer, then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do. 

Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half.

Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of pumpkin pie spice, some cranberries and some of the white chocolate.

Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the bread and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard.

Satsuma and Cranberry Suzette

Begin by segmenting the satsumas. Add the sugar to a non-stick pan and heat until a golden caramel forms. Remove from the heat and add the butter.

Gently stir the sugar mixture adding the butter, and orange juice and return to the heat. Bring to a boil and reduce until it reaches the consistency of a caramel sauce. Stir in the cranberries and satsuma segments and warm through.

Preheat the oven to 325°F/

Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do not overcook!

Remove from the oven and spoon over some of the warm satsuma and cranberry suzette. Serve with a spoonful of the remaining custard and a mint or lemon verbina leaf for garnish.

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