Fresh cranberries and sultanas are added to a vanilla custard and poured over baguette slices to make this colourful dessert that's perfect for serving over the Christmas holidays.
I hate to be the first rater because I wasn't able it follow the recipe as written. I just didn't have all the ingredients. But this recipe served as a fabulous base for a wonderful sweet/tart bread pudding. The lemon zest added great flavor to the pudding- don't leave it out. Here are the changes that I made: 3 1/2 cup milk, 1 cup sour cream instead of whipping cream, brown sugar instead of white, vanilla extract instead of bean, sliced almonds instead of raisins, 2 cups cranberries- and could have had more really, leftover sliced potato and whole wheat breads instead of baguettes. I baked the whole shebang in a 13 x 9 inch glass pan- I am not sure if it all would gave fit in a pie plate. - 05 Jan 2014 (Review from Allrecipes US | Canada)
I made this recipe with some leftover banana bread. I cubed it and ended up with about 4-5 cups. I used vanilla extract in place of the bean, dates in place of raisins, brown sugar vs the white, and I used about half more cinnamon and 2 cups total cranberries. Put it all in a 9x13 pan. I also lowered the oven temperature to 325 degrees and cooked it about 5-10 minutes longer. The 350 just seemed a bit too extreme for a custardy type dish and didn't want to fry the cranberries since they float to the top. Turned out great! The cranberries add a festiveness in color, plus were a nice tart to offset the sweet bread. - 11 Jan 2015 (Review from Allrecipes US | Canada)
Wonderful recipe! Made to take to a day after Thanksgiving dinner. Only changes I made were used vanilla extract(did not have a vanilla bean) and only used cranberries(no raisins on hand). Also made a warm, vanilla/lemon sauce to go over it (an old family recipe that goes with a blueberry cake). Delicious! Will definitely make again for fall/holiday get togethers! - 28 Nov 2015 (Review from Allrecipes US | Canada)