Name: Cranberry Bread Pudding
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 16 slices bread, crusts removed, cubed -; 1-1/2 cups fresh or frozen cranberries, thawed -; 1 tablespoon grated orange zest -; 1/4 cup butter, melted -; 6 large eggs -; 4 cups whole milk -; 3/4 cup plus 1 tablespoon sugar, divided -; 1 teaspoon vanilla extract -; ORANGE CUSTARD SAUCE: -; 3 large egg yolks -; 1/4 cup sugar -; 1 cup heavy whipping cream -; 1 orange zest strip (1/4 inch) -; 1/2 teaspoon orange extract -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Bread Pudding

1. 16 slices bread, crusts removed, cubed -

2. 1-1/2 cups fresh or frozen cranberries, thawed -

3. 1 tablespoon grated orange zest -

4. 1/4 cup butter, melted -

5. 6 large eggs -

6. 4 cups whole milk -

7. 3/4 cup plus 1 tablespoon sugar, divided -

8. 1 teaspoon vanilla extract -

9. ORANGE CUSTARD SAUCE: -

10. 3 large egg yolks -

11. 1/4 cup sugar -

12. 1 cup heavy whipping cream -

13. 1 orange zest strip (1/4 inch) -

14. 1/2 teaspoon orange extract -

How to cook deliciously - Cranberry Bread Pudding

1. Stage

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter.

2. Stage

In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.

3. Stage

Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean.

4. Stage

For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.

5. Stage

Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.