Cranberry Holiday Bread Pudding

Cranberry Bread Pudding

Cranberry Bread Pudding

A great recipe for the holidays (cause you have time then).

Cranberry Bread Pudding. Lots of ingredients, get ready.

This was sent in by a reader and it has all of the usual suspects you’d find in a holiday dessert. Sugar, nutmeg, ginger and cranberries of course. Impress your guests. Just bake and enjoy …

The Recipe

Ingredients

Recipe Ingredients

  • 2 TBSP BUTTER
  • 12-OZ PACKAGE SWEET EGG BREAD OR ROLLS
  • 1/2 CUP SUGAR
  • 2 TSPS CINNAMON
  • 1 TSP NUTMEG
  • 1/2 TSP GINGER
  • 4 OZ WHITE CHOCOLATE, CHOPPED
  • 1/2 CUP DRIED CRANBERRIES
  • 2 EGGS
  • 1 CUP MILK
  • 2 CUPS HALF & HALF
  • 1 TBSP VANILLA
  • 11-OZ CAN CRANBERRY JELLY
  • 2 TBSP ORANGE MARMALADE
  • 1 TBSP BALSAMIC VINEGAR

Directions

Recipe Directions

  • GREASE 4″ CROCKS WITH BUTTER. PLACE CROCKS IN LARGE CAKE PAN AND POUR WATER INTO PAN SO THERE IS 1″ OF WATER SURROUNDING CROCKS.
  • TEAR BREAD INTO BITE-SIZED PIECES AND PLACE ON A COOKIE SHEET. ALLOW BREAD TO DRY OUT FOR 1 HOUR OR LONGER. BREAD SHOULD FEEL TOASTED. DIVIDE BREAD BETWEEN CROCKS.
  • COMBINE SUGAR, CINNAMON, NUTMEG AND GINGER. SPOON MIXTURE INTO CROCKS OVER THE BREAD.
  • DIVIDE CRANBERRIES AND WHITE CHOCOLATE BETWEEN CROCKS.
  • N A LARGE BOWL, COMBINE EGGS AND MILK. DIVIDE MIXTURE BETWEEN CROCKS AND TOSS SLIGHTLY. POUR HALF & HALF INTO CROCKS AND PRESS DOWN ON BREAD IT IS ABSORBED. ALLOW MIXTURE TO SET FOR 20 MINUTES AND THEN BAKE AT 375 F FOR 45 TO 50 MINUTES. COVER TOPS OF CROCKS IF THEY START TO GET TOO BROWNED.
  • SAUCE:

  • PLACE JELLY IN SMALL SAUCE PAN OVER MEDIUM HEAT AND ADD MARMALADE. BRING TO A BOIL AND SIMMER FOR 2 OR 3 MINUTES. REMOVE FROM HEAT AND ADD VINEGAR.
  • TO SERVE: POUR SAUCE OVER WARM BREAD PUDDING.

Enjoy

Cranberry Bread Pudding

Cranberry Bread Pudding

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