Pistachio Cranberry Bread Pudding

Sometimes there’s left over french bread, a little hard around the edges. Certainly croutons or bread crumbs are excellent options as secondary uses, but why not go old-school and mix up some sweet and fruity bread pudding? This one is topped with a quick sauce of Dow’s Tawny Port, Honey and Butter.

Pistachios and cranberries add something special to bread pudding

Pistachio Cranberry Bread Pudding
Serves 4
Active Prep: 15 Minutes
Inactive: 1 hour
Cook Time: 1 hour

Ingredients
½ loaf stale crusty french bread
2 cups milk
2 eggs
½ cup sugar
1 teaspoon orange zest
½ teaspoon vanilla
2 teaspoons Pasolivo Citrus Olive Oil
⅛ cup dried cranberries
¼ cup chopped pistachios

Prep
Preheat oven 325 degrees
Butter inside of 6 ½” x 6 ½” square baking dish
Cut up bread in rough 1” chunks, soak 1 hour in milk
Chop pistachios
Soak cranberries in Citrus Olive Oil (substitute orange juice)

Directions
Beat eggs, sugar, vanilla and orange zest in small bowl. Fold into milk, bread mixture to thoroughly incorporate egg mixture and milk. Add cranberries and pistachios, stirs. Pour into buttered dish. Bake in oven for about an hour until browned and crusty on top and set in the middle. Use the toothpick test to make sure it is cooked all the way through.

Cook’s Tips
Pasolivo Citrus Olive Oil produced in California see http://www.pasolivo.com/
Serving suggestion, whipped cream is always a favorite, or try drizzling a mixture of Tawny Port, honey and a bit of butter warmed up in the microwave for about 30 seconds.