Ingredients for Cranberry Bread Pudding With Middle Eastern Flavors
- 4 cups milk (whole milk recommended)
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Ground Cardamom
- Ground Cinnamon
- Ground Ginger
- Zest of 1 orange
- 1 tablespoon orange blossom water
- Bread Cubes
- Cranberry Sauce
- 2 tablespoons butter, cut into small pieces
- ½ cup chopped nuts (optional – pecans, walnuts, or pistachios)
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How to Make Cranberry Bread Pudding With Middle Eastern Flavors
- Preheat oven to 325°F (160°C).
- Grease a 9x13 inch baking dish.
- In a large bowl, whisk together 4 cups milk, 4 large eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, zest of 1 orange, and 1 tablespoon orange blossom water.
- Place half of the cubed bread (approximately 4 cups) in the prepared baking dish.
- Evenly spread 1 ½ cups of cranberry sauce over the bread.
- Top with the remaining bread cubes (approximately 4 cups).
- Slowly pour the milk mixture over the bread, ensuring all pieces are moistened. Gently press down to submerge the bread.
- Let the pudding sit for 15-20 minutes to allow the bread to absorb the milk mixture.
- Dot the top with 2 tablespoons of butter, cut into small pieces.
- Bake for 50-75 minutes, or until the pudding is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm, optionally topped with whipped cream!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
122g
Fat
31g
Carbs
20g
