Cranberry/Maple Challah Bread Pudding

This is really delicious and everyone will look for seconds.

• 7-8 thick slices of Challah  Bread, crusts removed on the sides
• Grease 5 x 9 inch loaf pan with butter
• 8 large eggs
• 3/4 cup sugar
• 2 cups creme fraiche
• 2 cups homogenized milk
• pinch of coarse salt
•  3/4 cups fresh cranberries
• 1 1/2 tsp pure vanilla
• 3/4 cup pure maple syrup

Preheat oven to 350 degrees.  Toast bread on a baking sheet until golden.

Whisk the eggs and sugar in a medium bowl.  In a separate bowl mix the creme fraiche and milk together to remove any lumps and whisk into the egg mixture.  Add the vanilla and a pinch of coarse salt.

Soak each slice in the egg mixture.  Stand the slices up in the baking pan. (Add more bread if needed to fill the loaf pan).  Strain the custard and pour over the bread.  Let stand 10 minutes and place this on a baking sheet lined with parchment paper.

Bake about 70-75 minutes.  If you find the top too brown before baking is complete, cover lightly with tin foil.  When done, let stand for about 10-12 minutes.  Bring the cranberries and maple syrup to a gentle simmer on the stove.  Simmer only until they get soft but not opened.  This will take about 6 -7 minutes.

Serve with the sauce. (If you happen to have any cranberry ice cream or pure vanilla, you could just happen to drop a scoop on the side). You didn’t get that here.

Enjoy!