Craisin Bread Pudding

This is an adaptation of my main bread pudding recipe to use up (and celebrate!) the craisin. (Also, to use up all those pesky heels from loaves of toast bread that so few people want to eat.) It makes for a lovely dessert or breakfast or midnight snack, and is a nice twist on a familiar classic. I hope you like it as much as we do!

Craisin Bread Pudding

(12 servings*)

Ingredients

12 slices of toast bread** (torn or 'cubed')

1 cup of craisins

1/4 cup of melted butter

8 eggs

3 cups of milk

1 cup of sugar

1 cup of water

2 teaspoons of orange blossom water (optional)

2 teaspoons of vanilla extract

Zest of an orange (optional)

Cardamom (to taste)

Cinnamon (to taste)

Salt (to taste)

*If you cut it in twelve obviously. You do you!

**Mileage can vary. I usually use up the bread heels when I make this recipe, and since they can be on the thinner side I sometimes need 13 or 14 slices to fill my casserole dish. In the past when I've used dried out baguette it's usually taken the equivalent of a couple of the local baguettes to fill the dish. Adapt as needed!

Directions

1) Set the oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a 23cm x 33cm (9in x 13in) casserole dish.

2) Spread half of the torn bread on the bottom of the casserole dish, sprinkle with the craisins, and then cover with the remaining bread. (If you don't want all the craisins in one level tear up a couple of slices of bread, distribute some craisins, and then repeat until out of craisins and/or bread.)

3) Drizzle the top of the torn bread with the melted butter.

4) Whisk together the eggs, milk, sugar, orange blossom water, vanilla, spices, zest, and salt in a mixing bowl and then pour over the bread. (I usually have to press the bread down a little with a fork to make sure everything's gotten at least a bit of a soaking and is settled evenly in the casserole dish.)

4) Cover the bread pudding with some aluminum foil, place in the preheated oven, and bake for 35 minutes before removing the foil and continuing to bake for another 30 minutes or until a knife inserted in the middle comes out clean. (This is obviously what works in my oven - if you know yours runs hot or cool, adjust your timing accordingly.)

5) Remove from the oven and allow to rest for a few minutes (it'll be quite hot otherwise). Serve as is or with a bit of maple syrup, custard, whipped cream, et cetera, and enjoy!