Ingredients for Cranberry Orange Bread Pudding
- Extra Large Eggs
- 1 cup granulated sugar
- Heavy Cream
- 2 cups whole milk
- Butter
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Zest of 1 large orange
- Orange Juice Concentrate
- Pinch of salt
- Hawaiian Bread
- 1 cup fresh or frozen cranberries
- Orange Marmalade
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How to Make Cranberry Orange Bread Pudding
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together 6 large eggs and 1 cup granulated sugar until light and fluffy.
- Add 2 cups whole milk, 1 cup heavy cream, 1/2 cup (1 stick) melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 cup orange juice. Whisk until well combined.
- Add the zest of 1 large orange, 2 teaspoons ground cinnamon, and a pinch of salt. Whisk until blended.
- Add 6 cups cubed day-old French bread (about 1 loaf). Stir gently but thoroughly to coat the bread evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Spray a 13x9 inch baking dish with cooking spray.
- Remove the bread pudding from the refrigerator and stir well to redistribute the liquid.
- Gently fold in 1 cup fresh or frozen cranberries.
- Pour half of the pudding mixture into the prepared baking dish.
- Spoon 1/2 cup orange marmalade in rows across the top of the pudding.
- Carefully spoon the remaining pudding mixture over the marmalade.
- The dish will be full, so handle carefully.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Let cool slightly before serving warm or chilled. A drizzle of lightly sweetened whipped cream is the perfect accompaniment.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
169g
Fat
89g
Carbs
15g
