Eggnog Pumpkin Bread Pudding w/ spiced Cranberry Compote

By á-47

Ingredients

• BREAD PUDDING
• 8 cups packed 1/2"-1" cubed rustic baguette or french bread
• 2 Tbsp. butter, melted
• 3/4 cup (canned) pumpkin puree
• 1 cup sugar
• 2 egg yolks
• 4 large eggs
• 2 1/2 cups high-quality eggnog (not fat-free or low-fat)
• 3/4 tea. nutmeg
• 3 Tbsp. spiced rum
• .
• SPICED CRANBERRY COMPOTE
• 1 1/2 cup frozen or fresh cranberries
• 1/2 tea. nutmeg
• 1/4 tea. cinnamon
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 1/2 tea. orange zest

Preparation

Step 1

BREAD PUDDING:
Put the bread cubes in a large bowl and dirzzle with melted butter.

In another bowl, whisk together the pumpkin, sugar, egg yolks, eggs, eggnog, nutmeg and rum until well combined. Pour the egg mixture over the bread cubes and stir gently. Let the mixture sit for at least 30 minutes, poking the bread down into the egg mixture often and stirring it up every 10 minutes or so.

Preheat an oven to 350 degrees.

Transfer the bread pudding mixture to a 7x11" or 9" square glass baking pan. Bake for 40-45 minutes, or until the center is just set and a knife inserted in the center comes out clean.

Serve the pudding warm, topped with some of the Spiced Cranberry Compote.

SPICED CRANBERRY COMPOTE (can be made ahead and refrigerated up to 2 days - remove 1 hour before serving)

In a small heavy-bottomed saucepan combine the cranberries, nutmeg, cinnamon, sugar, orange juice and zest. Bring to a simmer over medium-high heat then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 4-6 minutes. Let cool completely before serving.