16 ounces Brioche loaf or round
1/2 cup dried cranberries
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 jar E&V Mandarin Pumpkin Marmalade
1/2 cup packed brown sugar
1 1/4 teaspoons vanilla extract
3 tablespoons granulated sugar
4 tablespoons butter
7 1/2 ounces créme fraîche
Preparation & Cooking Instructions:
Cut bread loaf into 4 strips, and cut each strip into 1/2 inch slices. Layer bread in a 13 x 9 inch baking dish and sprinkle with cranberries. In a large bowl whisk together milk, heavy cream, eggs, E&V Mandarin Pumpkin Marmalade, 1 teaspoon vanilla extract and brown sugar. Pour mixture evenly over bread slices. With the back of a large spoon, gently press bread into custard to make sure all of the bread is completely soaked. Refrigerate for 2 hours to overnight. Bake for 60 minutes in a preheated 350 degree oven.
While bread pudding is baking, whisk together créme fraîche, 1/4 teaspoon vanilla extract and 1 tablespoon sugar, refrigerate until ready to serve.
Let bread pudding cool for 30 minutes, cut pudding into squares and serve with a dollop of créme fraîche. Serves 8 to 12
Tressa’s Tip: Great for breakfast or dessert