Cranberry Bread Pudding

Orange juice and cranberries perk up the flavors of this old-fashioned dessert.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 1 hr 5 mins 325°F

Cranberry Bread Pudding

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Directions

  1. Peel off just the rind of the orange using a vegetable peeler, reserving peel but not the pith. Peel remaining pith from fruit; discard. Section orange.
  2. In a food processor bowl process peel and sections until chopped. Add cranberries; process until coarsely chopped. Transfer to a bowl. Stir in 2/3 cup of the sugar and the extract. Beat remaining sugar, eggs, cream, and flour until smooth.
  3. For egg bread, cut into 1/2-inch-thick slices. Trim crusts; discard. Cut slices diagonally. Arrange half the bread in a greased 2-quart square baking dish. Spread cranberry mixture over bread. Pour half the egg mixture over cranberries. Top with remaining bread; pour remaining egg mixture atop.
  4. Bake in a 325 degree F oven for 65 minutes or until knife comes out clean. Serve warm. Makes 12 servings.
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Nutrition Facts (Cranberry Bread Pudding)

  • Per serving:
  • 331 kcal ,
  • 16 g fat
  • (10 g sat. fat ,
  • 108 mg chol. ,
  • 133 mg sodium ,
  • 42 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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