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Base mixture
8 cups cubed French bread
4 eggs
2 cups 2% milk
2 tsp vanilla
¾ cup granulated sugar
2 cups fresh or frozen cranberries
½ tsp freshly grated nutmeg
Place the cubes of bread in a large bowl.
In another bowl beat the eggs and add the milk, vanilla, sugar and nutmeg.
Add to the bread cubes and allow to soak for 15 – 20 minutes.
Add the cranberries.
This can be done ahead and left in the refrigerator over night. Remove from
fridge at least 30 minutes before assembling to bake.
Butter 6 4” ovenproof ramekins
Topping mixture
¾ cup freshly cracked or highest quality shelled walnuts
1 ½ tbsp melted butter
1/3 cup packed brown sugar
Mix the brown sugar, melted butter and walnuts
Divide evenly and place in the bottom of ramekins
Add the bread mixture on top.
Bake in 350 F oven for 30 – 35 minutes or until set.
Put a thin pool of coulis on the plate.
Turn out bread puddings upside down onto the centre of the coulis.
Serve garnished with whipped cream mint leaves a a couple of cranberries
CRANBERRY COULIS
In a blender puree about ¾ can whole cranberries with maple syrup to
taste.
Refrigerate until used.
Wendy Burgess
WILP GYBUU (Wolf House) Bed
and Breakfast
Located on the beautiful and wild west coast of Vancouver Island.
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