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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Cherry Berry Bread Pudding with Rum Sauce
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A delicious Bread Pudding with Cherries and Cranberries topped with rum sauce perfect for a brunch dish or a rich dessert perfect for parties and that special sweet table. 55 minutes 8 to 12 servings Ingredients 5 cups cubed Italian bread, allow it to stale overnight in a bowl 2 cups granulated sugar 5 large beaten eggs 2 cups milk 2 teaspoons pure vanilla extract 1 cup Germack Cherry Berry Mix 1 cup packed light brown sugar 1/4 cup 1/2 stick butter, softened 1 cup pecans For the sauce 1 cup granulated sugar 1/2 cup 1 stick butter, melted 1 egg, beaten 2 teaspoons pure vanilla extract 1 Tablespoon rum extract or 1/4 cup rum or brandy Directions Preheat your oven to 350 degrees F. Grease a 13 x 9 by 2-inch pan. Using your Wolfganp Puck 4 cup Continuous Flow Food Processor chop 1 cup of pecans to a medium chopped size. Set aside. Using the Processor, chop the larger nuts from the Germack Cherry Berry Mix pecans, cashews & almonds to a medium chopped size. Set aside. Mix together the granulated sugar, eggs, and milk in a bowl add the vanilla and the Germack Cherry Berry Mix berries & chopped nuts Pour the mixture over the cubed bread and let it sit for 10 minutes. In another bowl, mix and crumble together the brown sugar, butter, and chopped pecans. Pour the bread mixture into the prepared pan. Sprinkle the brown sugar mixture over the top and bake for 55 minutes. Remove from oven. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the rum extract, stirring well. Pour over the cherry berry bread pudding. Can be served warm or cold. For a large gathering, I double the recipe bake it in two separate pans and when done, I spoon the pudding into a large crock pot to keep it warm. It is easily transportable to gatherings and everyone loves it. If there is one pecan left in the dish - I am amazed.
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