Ingredients for Cranberry Orange Bread Pudding
- Refrigerated Orange Sweet Roll Dough
- 1 cup dried cranberries
- 1/2 cup fresh orange juice
- Skim Milk
- Fat Free Evaporated Milk
- 4 large eggs
- Egg Whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest from 2 large oranges
- 1/2 cup chopped pecans
- Brown Sugar
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How to Make Cranberry Orange Bread Pudding
- Preheat oven to 350°F (175°C).
- Bake sweet rolls according to package directions. Let cool completely before cutting.
- Soak 1 cup dried cranberries in 1/2 cup fresh orange juice for 10-15 minutes.
- In a large mixing bowl, whisk together 2 cups milk (any kind), 4 large eggs, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 of the zest from 2 large oranges.
- Whisk until thoroughly combined.
- Cut the cooled sweet rolls into quarters and arrange them evenly in the bottom of a 9x9 inch baking dish.
- Evenly distribute the soaked cranberries, their remaining juice, and 1/2 cup chopped pecans over the rolls.
- Pour the egg mixture evenly over the bread, ensuring all pieces are well-soaked. Let sit for 10-15 minutes.
- Bake in the preheated oven for 45-55 minutes, or until golden brown and set. A toothpick inserted into the center should come out clean.
- Meanwhile, mix the remaining orange zest from 2 large oranges into the icing from the sweet roll package according to package directions.
- Drizzle the orange zest icing generously over the warm bread pudding and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
2g
Carbs
4g
