Cranberry Orange Bread Pudding Recipes

CRANBERRY BREAD PUDDING

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.

CRANBERRY-ORANGE BREAD PUDDING

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
• In large bowl, beat half-and-half, sugar, melted butter, eggs, 1 teaspoon orange peel and the vanilla with whisk. Stir in bread cubes, cranberries and toasted pecans. Let stand 10 minutes.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour bread mixture into baking dish. Bake 40 to 45 minutes or until set.
• In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Drizzle over bread pudding. Garnish with whipped topping and additional orange peel. Serve warm.

CRANBERRY BREAD PUDDING

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.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY ORANGE BREAD PUDDING

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.

CRANBERRY-ORANGE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees oven.
• Bake sweet rolls per package and set aside to cool.
• Soak dried cranberries in orange juice for 10-15 minutes.
• In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
• Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
• Sprinkle dried cranberries, juice and pecans over roll pieces.
• Pour egg mixture over bread, making sure all pieces are soaked.
• Bake in preheated oven for 45 minutes.
• Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.