Cranberry Bread Pudding
An elegant yet comforting dessert or brunch recipe that is makeahead for easy entertaining.
- Prep time: 15 min
- Makes: 8 servings
- Cook time: 55-60 min
- Fat.14 g
- Cholesterol.52 mg
- Carbohydrates.48 g
- Dietary Fibre.2 g
- Protein.8 g
|1 / 270 g||day-old baguette|
|2 1/2 cup / 625 ml||milk|
|1 cup / 250 ml||table cream (18%)|
|3/4 cup / 175 ml||granulated sugar|
|1/2 cup / 125 g||Naturegg Omega Plus cracked eggs, well shaken|
|1/4 cup / 50 ml||butter, melted|
|2 tsp / 10 ml||vanilla|
|1 tsp / 5 ml||grated orange rind|
|1 tsp / 5 ml||cinnamon|
|1/2 cup / 125 ml||dried cranberries or raisins|
|1 tbsp / 15 ml||icing sugar|
|Warm Butterscotch Sauce (optional):|
|1/3 cup / 75 ml||butter|
|1 cup / 250 ml||packed brown sugar|
|1/2 cup / 125 ml||whipping cream|
|1/4 tsp / 1 ml||vanilla|
Pudding: Slice bread into ½” (1 cm) thick slices and cut into bite-size pieces; place in large bowl.
Whisk together milk, cream, sugar, liquid eggs, butter, vanilla, orange rind and cinnamon. Pour over bread and let stand at least 15 minutes.
Spray 6-cup (1.5 L) shallow casserole with nonstick cooking spray. Arrange half the bread mixture in dish and sprinkle with half the cranberries. Repeat layers. Pour any unabsorbed liquid over top. (Can be prepared to this point, covered, and refrigerated for up to 1 day.)
Bake at 350°F (180°C) 55-60 minutes or until set and golden brown. Cool for 10 minutes. Dust with icing sugar. Serve with Warm Butterscotch Sauce, if desired.
Sauce: In saucepan over medium heat, melt butter. Stir in brown sugar until dissolved. Add cream and vanilla. Bring to boil. Simmer over low heat, stirring occasionally, until slightly thickened, about 5 minutes. Serve warm.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More