Cranberry Bread Pudding With Caramel Ice Cream
"This is a very easy to make recipe and is an excellent dessert after a hearty meal at Thanksgiving or Christmas.
You can also use a warmed caramel sauce purchased in your local stores."
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup fresh cranberries or 1 cup frozen cranberries
- 1⁄2 cup orange marmalade
- 2 tablespoons water
- 4 slices unfrosted cinnamon-swirl bread, toasted
- 4 large eggs, slightly beaten
- 1 1⁄2 cups whole milk, homogenized
- 1⁄2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1⁄2 cup caramel sauce, warmed
- 1 1⁄2 cups caramel-swirl ice cream
directions
- Preheat oven to 325°F.
- In a small saucepan, add cranberries, orange marmalade and water and bring to boil.
- Reduce heat and simmer uncovered for 8 to 10 minutes or until cranberries pop, stirring occasionally.
- Meanwhile, cut bread into 1 inch pieces and place in an ungreased 8x8x2-inch oven proof casserole dish.
- In a medium mixing bowl, whisk together eggs, milk, sugar, and vanilla.
- Stir in cranberry mixture, mix well.
- Pour mixture over the bread in the casserole dish.
- Bake in preheated 325°F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
- Cool slightly.
- Serve with a drizzle of caramel sauce and some dollops of ice cream.
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Reviews
-
I have been wanting to try this recipe ever since it was posted and I'm more than happy that I finally made it, this is cranberry heaven! I did not have any cinnamon bread so I used egg bread, I used my recipe#78088 and the caramel sauce was enough so I did not use the ice cream, next time I plan on doubling the recipe, all I got was a small taste, what a great treat for all cranberry lovers, thanks Uncle Bill! -
Oh my! This was a blissful recipe. I substituted egg beater for the eggs, but otherwise, I made no compromises. I served this with 1/2 recipe of Connie K's Best Ever Carmel Sauce, recipe #95057 and Carmel Swirl Ice Milk. No that I've pioneered this recipe with the family, I'll serve it to guests.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
