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Cranberry Bread Pudding

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
  • Total Time
    Prep: 35 min. + standing Bake: 65 min.
  • Makes
    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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