Ingredients for Spiced Cranberry Bread Puddings
- 1 cup granulated sugar
- Frozen Cranberry Juice Concentrate
- ½ cup orange juice
- Orange Peel
- 1 ½ cups fresh or frozen cranberries
- Cooking Spray
- White Bread
- Apricot Preserves
- Ground Cinnamon
- grating of fresh nutmeg
- 4 large eggs
- Grand Marnier
- Vanilla Extract
- Kosher Salt
- Heavy Whipping Cream
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How to Make Spiced Cranberry Bread Puddings
- In a heavy large saucepan, combine ½ cup granulated sugar, ½ cup cranberry juice concentrate, ½ cup orange juice, and 1 tablespoon grated orange zest. Bring to a boil, stirring until sugar dissolves.
- Add 1 ½ cups fresh or frozen cranberries to the saucepan.
- Reduce heat to medium-low and gently simmer for 3 minutes.
- Pour the cranberry mixture into a fine-mesh strainer set over a bowl to drain. Reserve the syrup.
- Return the reserved syrup to the saucepan and boil until it thickens to a generous ½ cup (about 7 minutes).
- Gently fold the drained cranberries into the thickened syrup. Cool to room temperature. This can be made 4 days ahead; cover and chill. Bring to room temperature before using.
- Spray six (1- to 1 ¼-cup) ramekins with nonstick cooking spray. Line the bottom of each with a round of parchment paper.
- Cut six rounds from bread slices to fit the bottom of each ramekin. Spread each bread round with 1 teaspoon of your favorite fruit preserves, then sprinkle with a pinch of cinnamon and a grating of fresh nutmeg.
- Spoon 1 tablespoon of the cranberry mixture into each ramekin.
- Top each with another bread round, preserves-side down. Repeat with the remaining berries and bread rounds.
- In a medium bowl, whisk together 4 large eggs, 2 tablespoons of your favorite orange liqueur (e.g., Grand Marnier), 1 teaspoon vanilla extract, a pinch of salt, and ½ cup granulated sugar until well blended.
- Stir in 1 cup heavy cream until the sugar dissolves.
- Pour the custard mixture, ¼ cup at a time, over the bread in each ramekin. Let stand for at least 15 minutes, or up to 1 hour, occasionally pressing down on the bread to help it absorb the custard.
- Preheat the oven to 350°F (175°C). Place the ramekins in a 13x9x2-inch metal baking pan.
- Add enough lukewarm water to the baking pan to come halfway up the sides of the ramekins.
- Bake until the puddings are puffed and firm to the touch, about 45 minutes.
- Remove the ramekins from the water bath. Let cool for 10 minutes.
- Using a small sharp knife, carefully cut around the edges of each pudding.
- Turn each pudding out onto a plate and peel off the parchment paper.
- Spoon some of the reserved cranberry syrup over the puddings.
- Serve warm.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
218g
Fat
98g
Carbs
30g
