Cranberry Bread Pudding
1/2 cup + 2 tbsp., divided C&H® Granulated Sugar
2 egg yolks
2 cups milk
1 cup heavy whipping cream
orange rind, finely grated
6 bread slices, thin white bread
1/3 cup cranberries, fresh
1/3 cup water
additonal heavy whipping cream (optional topping)
Preheat oven to 375°F. Grease 11x7x2-inch-baking dish and set aside.
medium bowl, beat 1/2 cup sugar and eggs until creamy. In large saucepan, heat
milk, cream and rind to scalding; do not boil. Stir 3 tbsp. milk mixture into
eggs; beat mixture back into hot milk.
Lightly butter one side of each
bread slice. Line bottom of baking dish with bread, buttered side up. Pour milk
mixture through strainer over bread. Set baking dish into larger baking dish;
add enough hot water into large baking dish to come up the sides one inch.
Bake 30 minutes. In small saucepan, combine cranberries and water. Bring to
boil, reduce heat and simmer, stirring occasionally until berries pop, about 5
minutes. Remove from heat; add remaining 2 tbsp. sugar and stir until sugar
dissolves. Spread this cranberry sauce gently over bread pudding. Continue
baking 15 minutes or until toothpick inserted in center comes out clean. Serve
warm or cool.
Top with heavy cream, if desired.
Used with permission from C&H Sugar
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