Leila O’Connell (Blue Plate Special, Albuquerque, New Mexico)
Serves 6–8
This is a very popular dessert in New Mexico. It is especially enjoyed around the winter holidays.
1½ pounds sourdough or 24 ounces white bread, cut into cubes
4 eggs
2 cups milk
1½ cups half-and-half
1 cup sugar
1 teaspoon pure vanilla extract
1 cup brown sugar
½ cup unsalted butter
½ cup chopped pecans (see Chef’s Tips on nuts and seeds, this page)
½ cup dried cranberries
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon salt
⅓ cup spiced rum
Place bread in a well buttered and greased 8- by 12-inch baking pan. In a blender, mix eggs, milk, half-and-half, sugar, and vanilla, pour over the bread, and let it soak for 10 minutes. In a saucepan, add brown sugar, butter, pecans, cranberries, spices, salt, and rum. Bring to a boil and pour over the bread mixture.
Bake it in a 350°F oven for 30 minutes or until golden brown and the center is cooked.