Cranberry, Apple, and Pecan Bread Pudding with Vanilla Bean Custard | James Beard Foundation

Name: Cranberry, Apple, and Pecan Bread Pudding with Vanilla Bean Custard | James Beard Foundation
Total time: 90 min
Ingredients: 1 1/2 cups peeled and sliced baking apples (about 2 medium-size apples); 2 teaspoons lemon juice; 4 large eggs; 1/4 cup sugar; 2 teaspoons vanilla extract; 1 teaspoon freshly grated nutmeg; 1 teaspoon cinnamon; 1/4 cup unsalted butter, melted; 2 cups half-and-half; 1/4 cup brandy; 1 cup fresh cranberries; 1/2 cup pecans; 5 cups stale croissants and brioche, cut into cubes; Shortening or unsalted butter to grease the mold(s); 1 vanilla bean, split lengthwise; 6 egg yolks; 1/2 cup sugar

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Traditionally, the breads used in a bread pudding are scraps and leftover pieces from the daily loaf, collected within a week’s time. Leahy advises, however, that the better the bread (she uses...

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