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March 24, 2021
Marina's Chutney Recipes
I was never a fan of bread pudding, and I don’t think I ever had it until I made this recipe. I adapted a few recipes to come up with this one. What I especially like about this recipe is that it is low in sugar. Since the Cranberry Chutney has a good amount of sugar, there is no need to add more. I used Breadsmith sour dough bread for this recipe, but you can use any bread you like. Serve this bread pudding with extra Chutney and some freshly whipped cream.
Preheat oven to 350 degrees.
Spray a 9 by 13 inch pan with cooking spray. Place the cubed bread in the dish.
Break the eggs into a large bowl and whisk. Add heavy cream, half and half, and Marina’s Cranberry Chutney into the eggs. Mix well.
Pour liquid over the bread cubes and let soak for 10-15 minutes. Occasionally press down bread with a spatula.
Bake for approximately 50-60 minutes when custard is set and top is golden brown.
Cut into squares and serve warm. Serve with Marina’s Cranberry Chutney on the side.
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