Preheat the oven to 350 degrees F.
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.
Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry compote until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally.
Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
To serve, cut the pudding into 1-inch thick slices. Top with the Bourbon Spiced cream.
Garnish with confectioners’ sugar and mint.
Yield: 10 servings
FRESH CRANBERRY COMPOTE:
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat.
Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.
Yield: 2 cups
BOURBON SPICED CREAM:
Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Yield: 4 cups