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Cranberry Bread Pudding Recipe
Cranberry Bread Pudding Recipe photo by Taste of Home

Cranberry Bread Pudding Recipe

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"This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce," relates Margery Richmond of Fort Collins, Colorado. "It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries."
TOTAL TIME: Prep: 35 min. + standing Bake: 65 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + standing Bake: 65 min.
MAKES: 12 servings

Ingredients

  • 16 slices bread, crusts removed, cubed
  • 1-1/2 cups fresh or frozen cranberries, thawed
  • 1 tablespoon grated orange peel
  • 1/4 cup butter, melted
  • 6 eggs
  • 4 cups milk
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon vanilla extract
  • ORANGE CUSTARD SAUCE:
  • 3 egg yolks
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 1 orange peel strip (1/4 inch)
  • 1/2 teaspoon orange extract

Nutritional Facts

1 serving (1 each) equals 370 calories, 19 g fat (10 g saturated fat), 208 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
  2. 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. Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
  4. For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange peel. 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. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.
Originally published as Cranberry Bread Pudding in Country Woman September/October 2003, p40

Nutritional Facts

1 serving (1 each) equals 370 calories, 19 g fat (10 g saturated fat), 208 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Cranberry Bread Pudding

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MY REVIEW
Reviewed Jul. 22, 2013

Our whole family enjoyed this as a dessert. I couldn't find fresh or frozen cranberries so I used Ocean Spray whole cranberry sauce. I also used low fat milk and egg beaters to make this lower in fat for family with heart disease, and less sugar for family members with diabetes. I am making it again today and if I again, if I don't find the cranberries called for, I'll use the canned again. I also didn't use the sauce. It didn't appeal to me.

MY REVIEW
Reviewed Dec. 4, 2012

Loved this recipe! Easy to follow, and it turned out great.

MY REVIEW
Reviewed Dec. 13, 2007
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