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Cranberry Bread Pudding
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(serves 10). Preheat oven to 375. Mix 1/2 c sugar, eggs, and egg yolks in large bowl to blend. Combine milk, cream, and orange peel in large saucepan and bring to scalding point over medium high heat, watching carefully so mixture does not boil. Remove from heat and briskly stir 3 Tbsp milk mixure into eggs. Pour egg mixture back into milk and blend well. Line bottom of 2-quart rectangular baking dish with bread, buttered side up. Pour custard through strainer held over bread. Set baking dish in large pan. Add enough simmering water to pan to come 3/4 up the sides of the dish. Bake 30 min--custard will be slightly loose. Meanwhile, combine cranberries and water in small saucepan over medium heat and cook until berries pop and most of water evaporates, about 5 min. Remove from heat. Add sugar and stir constantly until dissolved. Spread cranberry sauce gently over top of pudding. Continue baking until tester inserted in center comes out clean, about 15 minutes. Serve warm or cool. Suggest serving with a dollop of whipped cream.