- 8 whole eggs
- 3 ½ cups half and half
- 1/3 cup brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground cardamom
- 1 teaspoon grounder coriander
- 8 cups Cranberry, Asian Pear Stuffing*
- Preheat the oven to 350°F. Whisk together the eggs, half and half, sugar, salt, pepper, cardamom, and coriander in a large bowl.
- Add the stuffing to the bowl and mix with the custard, coat well.
- Transfer the custard-soaked-stuffing to 2 – 9×13 inch baking dishes or thereabouts-
- (If you want to use a different size baking dish, adjust the cooking time and look for signs of doneness.)*
- Pour the extra custard on top of the stuffing.
- Before baking, allow the stuffing to soak for a minimum of 1 hour up to 8 hours overnight-
- (Cover the bread pudding with plastic wrap and place in the fridge for an overnight soak; bake in the morning).
- Bake the stuffing-bread pudding uncovered until the custard is set and top is golden, about 1 hour. Let it rest for 15- 20 minutes before diving in.
- If the bread pudding begins to brown before the custard has set, loosely cover it with aluminum foil.
- *The custard is set when:
- 1. edges pull away from the sides
- 2. center comes out fairly clean when pierced with a knife (it will continue to cook as it rests, so don’t be afraid of a little jiggle in the middle)
- 3. the internal temperature is 160 °F;
- ( get out your thermometers ladies, because at 180°F you have scrambled-egg-bread pudding!)
- Serve with the Speckled Vanilla Cranberry Glaze.
For the rest of our amazing Thanksgiving recipes and how-tos, CLICK HERE!