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Good basic recipe. I used dried out hot dog buns for the bread because that's what I had and I changed out 1 c. of the milk for buttermilk (again, it's what I had). Had to stir up the mixture very gently as hot dog buns (even those toasted and dried out in the oven) are pretty delicate. Folded in chopped, frozen cranberry's and poured the whole mess into a 12" round baker and sprinkled the top with raw sugar. I baked it at the specified temp though it required a bit more time. Pulled it out when it was puffed and golden. It looked beautiful! The tangy punch of the cranberry was excellent and I think next time I'll add a bit of cinnamon.

The only issue I have with this recipe is the sauce. I think the butter ratio is too high. Next time I'd cut the butter by half or use a different recipe entirely.

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BothFex September 19, 2011

Everyone loved this recipe but.....I had a little trouble. Not being a top notch baker I did not know if the cranberries were cooked, raw chopped up or whole. I had to do some research to find out the answers, thank goodness are readers came through. Would make this again and again.

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Golf Gal November 23, 2009
Cranberry Bread Pudding and Amaretto Sauce