Creamycranberrybreadpudding Recipes

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 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 BREAD PUDDING

Steps:

• 1. Combine bread, cranberries and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• 2. Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine.
• 3. Pour into a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 325 degrees F. for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
• Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
• Let bread cubes cool but leave oven on.
• Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
• When it reaches a fast simmer(don't let it boil), turn off the heat.
• Set the mixture aside for 10-15 minutes for the vanilla to infuse.
• In a large mixing bowl, whisk the eggs and sugar together.
• Whisking constantly, gradually add the hot cream mixture.
• Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
• Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
• Drain cranberries and set aside.
• Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
• Next add the soaked bread and then any remaining custard in the bowl over the bread.
• Sprinkle with remaining cranberries.
• Arrange the 6 little puddings or the one large one in a hot water bath.
• Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
• Serve warm or chilled, dusted with powdered sugar!