Cranberry Bread Pudding with Orange Sauce
Cheri Clotiaux Stringer (source unknown)
Yield: 15 servings
Cranberry Bread Pudding
10-15 (1-inch) slices of French bread or 1/2 French bread and 1/2 croisssants
8 eggs, beaten
1 cup granulated sugar
8 cups whole milk
2 Tbsp vanilla extract
1/3 cup butter
3/4 cup dried cranberries
3/4 cup chopped pecans
Brown sugar
Nutmeg
Sauce
1 1/2 jiggers orange liquer
1 1/2 sticks butter
1 1/2 cups sugar
3/4 cup whipping cream
1 Tbsp orange zest
Bread Pudding: Layer bread slices in buttered 11x13-inch baking dish. Sprinkle dried cranberries and pecans over the bread slices. Combine eggs, sugar, milk and vanilla. Mix together with a whisk or combine in a blender. Pour mixture over layered bread. The bread may not not absorb all the liquid. Save the extra egg-milk mixture. Refrigerate for 4 hours or overnight.
Sauce: Combine butter, sugar and whipping cream in top of double boiler. Boil for 15 minutes. Stir in liqueur and orange zest and cool. To serve, warm and pour over warm bread pudding.
Yield: 15 servings
This bread pudding recipe without the cranberries and pecans can be used as a basic bread pudding to create your own recipe with leftover breads, cookies or bar cookies of any kind — banana bread, etc. Add texture and flavor with toasted walnuts, pecans or almonds and dried fruits such as apricots, raisins, etc. (Jan 2006)
Cranberry Bread Pudding
10-15 (1-inch) slices of French bread or 1/2 French bread and 1/2 croisssants
8 eggs, beaten
1 cup granulated sugar
8 cups whole milk
2 Tbsp vanilla extract
1/3 cup butter
3/4 cup dried cranberries
3/4 cup chopped pecans
Brown sugar
Nutmeg
Sauce
1 1/2 jiggers orange liquer
1 1/2 sticks butter
1 1/2 cups sugar
3/4 cup whipping cream
1 Tbsp orange zest
Bread Pudding: Layer bread slices in buttered 11x13-inch baking dish. Sprinkle dried cranberries and pecans over the bread slices. Combine eggs, sugar, milk and vanilla. Mix together with a whisk or combine in a blender. Pour mixture over layered bread. The bread may not not absorb all the liquid. Save the extra egg-milk mixture. Refrigerate for 4 hours or overnight.
Add the reserved liquid. Place slices of butter evenly over top of bread pudding. Sprinkle bread pudding generously with brown sugar and nutmeg. Bake in preheated 325-350˚F oven for 1 hour or until pudding is puffed and golden and knife inserted in center comes out clean. Serve warm or at room temperature with sauce.
Sauce: Combine butter, sugar and whipping cream in top of double boiler. Boil for 15 minutes. Stir in liqueur and orange zest and cool. To serve, warm and pour over warm bread pudding.