Here’s is my final offering for my 12 recipes of Christmas feature. Port soaked cranberry bread pudding. A wonderfully yummy warm dessert, full of flavor and perfect for the holidays.
Port soaked cranberry bread pudding is a shareable dessert which will serve at least six.
If you’re an avid reader of my blog, you will know that I like to create individual servings. But its time to show you examples of some family style dishes. This is a great family-style dish for the holidays. It will make you want to sit on the sofa wrapped in a fluffy blanket with a magazine or book in your lap. But beware, it’s a snooze-creater.
Bread pudding is a popular dish in the UK. I’m so glad it has become “trendy”. I get a nostalgic feeling when I see bread pudding on menus when I eat out, it’s a classic dish.
Bread pudding was a regular feature on my school dinners menu when I was young. It would be packed full of sugar and raisins. These days, I like my bread pudding to be lighter in consistency, rich in flavor, with just a layer of fruit. Port soaked cranberry bread pudding is just that, I love it.
I sought the guidance of Williams-Sonoma once again for this recipe. They also helped me out with my sea salt caramel doughnuts. I cooked the bread pudding in the same way they did, in a bain-marie. A bain-marie is also known as a water bath, a container that holds hot water that allows you to place an ovenproof dish in it to aid slow steady cooking.
Port soaked cranberry bread pudding has a top layer of crunch that gives way to a moist center. It has comfort food written all over it, so don’t be surprised if this vanishes as quickly as it was made.