Cranberry Bread Pudding With Caramel Sauce Recipes

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CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

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

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.

CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

Aromatic, flavorful bread pudding.

Provided by Mike Smith

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

3 cups milk
1 ½ cups heavy whipping cream
¾ cup white sugar
5 eggs
1 ½ teaspoons lemon zest
1 ½ teaspoons kosher salt
¼ teaspoon ground cinnamon
¾ vanilla bean, split and seeds scraped away
1 ½ French baguettes, cut into 2-inch slices
½ cup golden raisins
1 cup cranberries
2 teaspoons butter

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.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g

CRANBERRY BREAD PUDDING WITH CARAMEL SAUCE



Cranberry Bread Pudding With Caramel Sauce image

Great dessert for the winter months. Cranberries and caramel sauce is a great combo ! Found this recipe in my local supermarket behind the fresh cranberries.

Provided by Carol Junkins

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 9

1 c fresh cranberries
1/2 c orange marmalade
4 slice unfrosted cinnamon bread, toasted
4 eggs, slightly beaten
1 1/2 c milk
1/2 c sugar
1/2 tsp vanilla extract
1/2 c purchased caramel sauce or caramel ice cream topping, warmed
i have added a caramel sauce recipe below if you choose to make your own.

Steps:

  • 1. Preheat oven to 325 degrees F. In a small saucepan combine cranberries orange marmalade and 2 tablespoons water. Bring to boiling, reduce heat. Simmer uncovered 8-10 min. or until cranberries pop, stirring constantly.
  • 2. Meanwhile, cut bread into 1" pieces. Place in ungreased 8x8x2" baking pan.
  • 3. In medium mixing bowl stir together eggs, milk, sugar and vanilla. Stir in cranberry mixture. Pour over bread in pan.
  • 4. Bake 50-55 minutes or until a knife inserted near center comes out clean. Cool slightly. Serve warm with warm caramel sauce or ice cream topping. Serves 6
  • 5. If you would rather make your own Carmel Sauce: CARAMEL SAUCE 1/2 c brown sugar 1/2 c sugar 1 Tbsp flour 1/2 c cream or half & half 1/2 c butter 1 tsp vanilla Caramel Sauce: Mix sugars and flour together in a saucepan. Add cream, butter and vanilla. Bring to a low Boil, and boil 2 minutes. Serve warm over Cranberry Bread pudding. The sauce keeps well..you can refrigerate, and warm sauce as needed.

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE



Cranberry and Raisin Bread Pudding With Caramel Sauce image

This is my own version of the beloved old fashion bread pudding desert. So simple to make, and we love it!! My husband loves raisin bread, but never seems to finish the loaf. So this is my secret to my bread pudding. Since I grew up with the "waste not, want not" lesson in life. I always find something to do with our leftovers....lol

Provided by llk2day

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

8 slices raisin bread, cubed
5 slices white bread, cubed
2 (12 ounce) cans evaporated milk
4 large eggs, slightly beaten
4 tablespoons butter, melted
1/2 cup dried cranberries
1/2 cup golden raisin
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon vanilla
1/2 cup walnuts, chopped (optional)
1 tablespoon caramel sauce (smuckers icecream topping)
1 tablespoon non-dairy vanilla coffee creamer

Steps:

  • Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
  • Let stand a few minutes until they are plumped out and then drain.
  • In a large bowl blend the bread, cranberrys, raisins and nuts.
  • In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
  • Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
  • Bake in a hot 350 degrees oven for 40-45 minutes.
  • COOL before cutting into serving size portions.
  • THE CARMAMEL SAUCE.
  • It is so simple - You make the choice in how much you want to make up at a time.
  • Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
  • Blend well and pour over the bread pudding servings.

Nutrition Facts : Calories 219.2, Fat 8.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 177.2, Carbohydrate 30.4, Fiber 1.2, Sugar 14.1, Protein 6.3

NANNY'S STEAMED CRANBERRY PUDDING



Nanny's Steamed Cranberry Pudding image

A steamed pudding with caramel sauce and a dollop of whipped cream. My family says you can't get a dessert this delicious in any restaurant. I make it for all holiday family gatherings.

Provided by PISADL

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup milk
1 egg
2 tablespoons butter
2 cups cranberries
¼ cup all-purpose flour
½ cup white sugar
½ cup packed brown sugar
½ cup butter
½ cup heavy cream
1 teaspoon vanilla extract

Steps:

  • In a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter.
  • Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour.
  • For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth.
  • Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream.

Nutrition Facts : Calories 544.9 calories, Carbohydrate 83.5 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 13.3 g, Sodium 291.6 mg, Sugar 53.7 g

PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE



Pumpkin Bread Pudding with Cranberry Caramel Sauce image

Categories     Milk/Cream     Egg     Dessert     Bake     Thanksgiving     Cranberry     Pumpkin     Fall     Gourmet

Yield Serves 6 generously

Number Of Ingredients 10

1 loaf pumpkin cranberry bread
For ginger custard:
1/3 cup minced peeled fresh ginger
3/4 cup sugar
2 tablespoons water
2 cups milk
1 cup heavy cream
3 large whole eggs
3 large egg yolks
cranberry caramel sauce

Steps:

  • Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
  • Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
  • Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
  • Make custard:
  • In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
  • In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
  • Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
  • To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
  • Serve pudding at room temperature or warm with caramel sauce.

CRANBERRY CARAMEL SAUCE



Cranberry Caramel Sauce image

Categories     Sauce     Food Processor     Dessert     Thanksgiving     Quick & Easy     Low Sodium     Cranberry     Fall     Chill     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1 cup picked-over fresh or frozen cranberries
1 1/2 cups sugar
1/2 cup water

Steps:

  • In a food processor purée cranberries and transfer to a small bowl.
  • In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.

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