Description
A delightful and festive bread pudding bursting with the flavors of cranberry and orange.
Ingredients
- 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs, lightly beaten
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup fresh or frozen cranberries
- Zest of 1 orange
- 1/4 cup orange juice
- Butter, for greasing the baking dish
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
- In a large bowl, combine the bread cubes, milk, and heavy cream. Let stand for 15-20 minutes, or until the bread is softened.
- Gently stir in the beaten eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Fold in the cranberries, orange zest, and orange juice.
- Pour the mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is set and golden brown on top. A knife inserted near the center should come out clean.
- Let cool slightly before serving. Dust with powdered sugar, if desired.
Notes
- Using stale bread is crucial for the best texture. If your bread is fresh, you can lightly toast it in the oven before using.
- For a richer pudding, you can use all heavy cream instead of milk and cream combination.
- Frozen cranberries can be used directly without thawing.
- Serve warm with a drizzle of orange sauce or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American