CRANBERRY ORANGE BREAD PUDDING
I HATE bread pudding normally. But a few years ago, while looking online for recipes with cranberries in them, I saw this (again I can't remember the site) & something about it just made me make it. I've "tweaked" it some as it originally called for french bread, less cinnamon, & plain O.J. not concentrate but I think either way it would be WONDERFUL! I love it,& in the final test, all of my kids love it. It is creamy, it has a sweet/tart flavor; just all around delicious. When I serve it, which isnt too often, I say to heck with the calories and serve it in a puddle of very lightly sweetened heavy cream. COOK TIME IS ALSO THE TIME IT HAS TO SOAK IN THE FRIDGE
Provided by JanetB-KY
Categories Dessert
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl,whisk eggs, add sugar and beat well.
- Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
- Cover with plastic wrap and put into the fridge.
- After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
- Spray a 13 X 9 inch pan with cooking spray.
- Take pudding out of the fridge, stir vigorously.
- Add cranberries and stir, mixing well.
- Pour half of the pudding into the prepared pan.
- With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
- Carefully spoon rest of pudding into pan; it will be very full so be careful.
- Bake in a preheated 325 degree oven for approximately 50 minutes.
- Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
- Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.
Nutrition Facts : Calories 476.8, Fat 30.6, SaturatedFat 18, Cholesterol 242.6, Sodium 174.5, Carbohydrate 46.6, Fiber 1, Sugar 42.2, Protein 6.5
CRANBERRY-ORANGE RICE PUDDING
Velvety custard and sweet-tart fruit make a delightful combination. Serve it as part of a Yuletide brunch, too. -Anne Ashdown, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine cranberries, 1/3 cup sugar, orange juice and zest. Cook over medium heat until berries pop, about 10-12 minutes, stirring occasionally. Keep warm., In a large saucepan, combine 1-1/2 cups milk, rice and remaining sugar; bring to a boil over medium heat. Cook until thick and creamy, about 15 minutes, stirring occasionally. Whisk together eggs and remaining milk. Stir into rice mixture. Cook and stir until mixture reaches 160°, about 2 minutes., Remove from heat; stir in extract. Serve warm with cranberry topping. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 4g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 78mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.
REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE
If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!
Provided by Trisha777
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
- Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g
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