Cranberry Bread Pudding With Caramel Ice Cream

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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.

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.

Reviews

(2)
Most Helpful

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!

Kittencal@recipezazz January 24, 2008

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.

Marsha Mazz January 06, 2008

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