This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Cranberry Bread Pudding
Sugared Cranberries
Cranberry Bread Pudding
Prep Time
35 min
Cook Time
1 hour 5 min
Yield
12 servings
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
Directions
- 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.
- 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.
- Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean.
- 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.
- 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.
Nutrition Facts
1 each: 370 calories, 19g fat (10g saturated fat), 208mg cholesterol, 299mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 10g protein.
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