Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, b. smith's bourbon-cranberry bread pudding. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

B. Smith's Bourbon-Cranberry Bread Pudding is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. B. Smith's Bourbon-Cranberry Bread Pudding is something which I’ve loved my entire life. They are nice and they look fantastic.

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 that.

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

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

Instructions 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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