Jasper’s Bread And Butter Pudding With Cranbe

Jasper’s Bread and Butter Pudding with Cranberries

Cut bread into three-inch sections. Square off sections by removing crust.
Slice each section lengthwise into 2 rectangular pieces no more than 1/2
inch thick.

Scatter 2/3 c cranberries over bottom of lightly greased 7×11 inch baking
dish. Brush both sides of bread pieces with melted butter and place over
cranberries in neat rows. Arrange pieces to overlap slightly, giving
shingled effect.

Whisk milk, eggs, sugar and vanilla vigorously until smooth. Gently pour
mixture over bread and cranberries. Let stand 30 minutes, occasionally
pushing down on bread to absorb as much liquid as possible.

Sprinkle remaining cranberries over top and bake at 325 degrees 30 minutes
or until edges are set and wood pick inserted in center comes out clean. If
pudding top is not brown, remove pudding from oven and place nder broiler
to brown slightly. Watch carefully to prevent scorching.

Let stand 15 minutes. Cut into squares, using rows of bread as a guide.
Serve with custard sauce or whipped cream. Makes 6 to 8 servings.

Custard Sauce:

1/2 vanilla bean 2 c milk 4 egg yolks 3/4 c sugar Split vanilla bean
lengthwise and scrape seeds into heavy saucepan. Add bean pod and milk.
Heat to just below boiling, then remove from heat. Cover and let steep 20
minutes. Scrape bean again and add any scrapings to pot. Discard bean pod.

Whisk together egg yolks and sugar and add warm milk gradually, stirring
often, until all milk is added. Return to pot and cook over low heat until
custard coats back of spoon, 3 to 5 minutes. Strain and chill. Makes 2
cups.