Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, b. smith's bourbon-cranberry bread pudding. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook b. smith's bourbon-cranberry bread pudding using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make B. Smith's Bourbon-Cranberry Bread Pudding:

1. Prepare 2 1/2 tbsp butter
2. Prepare 9 each large eggs
3. Take 1 each egg yolks
4. Get 1 2/3 cup sugar
5. Get 3 1/2 cup milk
6. Get 2/3 cup heavy cream
7. Make ready 6 tsp vanilla extract
8. Get 2 3/4 tsp ground cinnamon
9. Take 1/4 tsp nutmeg
10. Prepare 10 slice bread
11. Make ready 4 1/2 cup cranberry
12. Make ready 1/4 cup chopped pecans
13. Get 1/2 cup maple syrup
14. Get 1 tbsp bourbon

Steps to make B. Smith's Bourbon-Cranberry Bread Pudding:

1. Preheat oven to 350°F. Butter an 8 1/2- by 4 1/2-inch loaf pan. Cut a piece of parchment paper to a length of 26 inches. Fold in thirds lengthwise so that it becomes 4 1/2 inches wide. Lightly butter the paper and fit it inside the pan along all four sides, buttered side facing in; make sure at least 1 1/2 inches extend beyond the top of the pan rim. Place loaf pan on a baking pan and set aside
2. In a medium bowl and using an electric beater, beat 2 eggs and 1 yolk with 2/3 cup granulated sugar until very thick and pale. In a large pan over medium heat, combine 2 cups milk, heavy cream, 1 1/2 tablespoons butter, 4 teaspoons vanilla, 1 1/4 teaspoons cinnamon, and nutmeg. Cook, stirring occasionally, just until bubbles form around edge of pan. Remove from heat. Gradually stir milk-cream mixture, a tablespoon at a time, into beaten eggs. Then, gradually return entire mixture to the pan.
3. Add bread, 1/2 cup cranberries, and pecans to milk-cream-egg mixture and gently stir to mix, making sure all bread is soaked. Transfer to prepared loaf pan and bake until set and a knife inserted into center comes out clean, about 45 minutes. Transfer pan to a wire rack to cool. Remove from pan to cool completely. Cover with plastic wrap and refrigerate until ready to serve, or up to 1 day.
4. Meanwhile, in a medium bowl and using an electric beater, beat together 4 eggs, maple syrup, bourbon, and remaining vanilla. In a medium saucepan over medium heat, warm remaining milk just until bubbles form around edge of pan; cool slightly. Add bourbon mixture. Cook over low heat, stirring constantly, until thickened, about 5 minutes (do not allow mixture to boil). Strain into a bowl and stir to cool slightly. Cover with plastic wrap and refrigerate until ready to serve, or up to 1 day.
5. In a medium pan, bring 3/4 cup water and remaining cranberries and sugar to a boil, stirring occasionally. Cook until berries just begin to pop. Let cool; then cover with plastic wrap and refrigerate until ready to serve, or up to 1 day.
6. Cut reserved bread pudding into 8 slices. Stir remaining eggs and cinnamon together in a pie plate. In a large skillet over medium heat, melt 1 tablespoon butter. Working with 1 slice at a time, dip bread pudding into egg mixture. Cook, about 3 to 4 minutes per side. Repeat with remaining slices. To serve, spoon reserved bourbon custard on a platter. Place bread pudding slices on custard and top with reserved cranberry sauce. Sprinkle with confectioners' sugar.

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