Best Cranberry Orange Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This comes from Southern Food. Put here for safe keeping. Ingredients:
5 -6 cups torn brioche bread (about 8 ounces) or 5 -6 cups rolls (about 8 ounces) |
1/2 cup dried cranberries, coarsley chopped |
2 oranges, juice and finely grated zest (about 1/2 cup juice and 2 teaspoons zest) |
2 teaspoons vanilla |
4 tablespoons butter, melted |
3 cups half-and-half, heated until hot but not boiling |
4 large eggs |
1 cup granulated sugar |
Directions:
1. Butter a 9 square pan or 11 x 7 baking dish.
2. Heat oven to 350*.
3. In a large bowl, combine torn bread, cranberries, orange zest, and juice.
4. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
5. Pour over the bread; stir in the sugar.
6. Let bread soak for about 5 minutes.
7. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch.
8. Bake for 45 to 55 minutes or until set.
9. Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
10. ENJOY!
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