Cranberry Bread Pudding With Caramel Ice Cream

READY IN: 1hr 10mins
Recipe by William (Uncle Bill) Anatooskin

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.

Top Review by Kittencal@recipezazz

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a small saucepan, add cranberries, orange marmalade and water and bring to boil.
  3. Reduce heat and simmer uncovered for 8 to 10 minutes or until cranberries pop, stirring occasionally.
  4. Meanwhile, cut bread into 1 inch pieces and place in an ungreased 8x8x2-inch oven proof casserole dish.
  5. In a medium mixing bowl, whisk together eggs, milk, sugar, and vanilla.
  6. Stir in cranberry mixture, mix well.
  7. Pour mixture over the bread in the casserole dish.
  8. Bake in preheated 325°F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
  9. Cool slightly.
  10. Serve with a drizzle of caramel sauce and some dollops of ice cream.

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