Cranberry Coconut Bread Pudding Pie Recipes

COCONUT CRANBERRY BREAD

Steps:

• Preheat oven to 350°F Coat a 9 x 5-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, sugar, coconut, baking powder, baking soda, cinnamon and salt.
• In a smaller bowl, whisk together buttermilk, pineapple juice, eggs, oil and extract.
• Stir wet mixture into flour mixture until just moistened; fold in chopped cranberries.
• Pour batter into prepared pan and bake for 50-60 minutes, or until wooden skewer inserted into center of loaf comes out clean.
• Cool in pan on wire rack 10 minutes; remove bread from pan and continue cooling on wire rack.

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.

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.

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.

CRANBERRY WALNUT BREAD PUDDING A LA YUM!

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Coat a large casserole dish with non-stick baking spray, I use Baker's Joy.
• 3. Cut bread into 1" pieces, placing them in a large mixing bowl.
• 4. Mix whipping cream and milk together. Stir in 1/2 cup of unsalted butter and cook over a medium heat until butter is melted.
• 5. Stir this milk mixture into the bowl of bread cubes. Let mixture stand for 20 minutes so liquid can absorb into bread pieces.
• 6. Beat eggs slightly to blend. Add vanilla and ground cinnamon.
• 7. Pour into mixture. Mix well.
• 8. Pour into prepared baking dish.
• 9. Bake for 1 to 1 1/2 hours until bread pudding is set and golden brown.
• 10. SAUCE: Put heavy cream, butter, and sugar in a saucepan. Cook on low heat until sugar is dissolved. Do not boil. Add rum extract and stir well.
• 11. Pour rum sauce over hot bread pudding just before serving.
• 12. Keep refrigerated in separate containers and heat before serving leftover bread pudding.

BREAD PUDDING PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°., Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

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.