Taste of Home
Cranberry Bread Pudding
TOTAL TIME: Prep: 35 min. + standing Bake: 65 min.
YIELD: 12 servings.
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
Ingredients
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16 slices bread, crusts removed, cubed
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1-1/2 cups fresh or frozen cranberries, thawed
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1 tablespoon grated orange zest
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1/4 cup butter, melted
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6 large eggs
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4 cups whole milk
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3/4 cup plus 1 tablespoon sugar, divided
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1 teaspoon vanilla extract
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ORANGE CUSTARD SAUCE:
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3 large egg yolks
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1/4 cup sugar
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1 cup heavy whipping cream
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1 orange zest strip (1/4 inch)
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1/2 teaspoon orange extract
Directions
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1.
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.
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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.
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3.
Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean.
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4.
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.
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5.
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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