Cranberry Bread Pudding Recipes Recipe Cards

CRANBERRY BREAD PUDDING

Steps:

• 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.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

SPICED CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
• Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
• Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
• Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
• Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
• Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.