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    You are in: Home / Recipes / Cranberry Bread Pudding With Middle Eastern Flavors Recipe
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    Cranberry Bread Pudding With Middle Eastern Flavors

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Cookgirl's Note:

    Have any leftover cranberry sauce from Thanksgiving? From a local source with Middle Eastern flavors I added. The nuts are optional.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Butter a baking dish large enough to hold 10 cups.
    3. 3
      Whisk together milk, eggs, sugar(s), vanilla extract, spices, orange zest and orange blossom water.
    4. 4
      Place half of the bread in the baking dish, spoon and spread the cranberry sauce on top; add the remaining bread cubes.
    5. 5
      Slowly pour milk mixture over the bread. Allow to sit for 10 or 15 minutes before baking so bread absorbs the milk. (Fresh bread might need to sit only 5 minutes. Stale bread takes longer and might need a little periodic coaxing with a spoon to keep it under the milk.).
    6. 6
      Dot the bread with butter.
    7. 7
      Bake for about an hour (adding the almonds to the top the last 15 minutes) until puffed and golden and a knife inserted in the center comes out clean.
    8. 8
      Servings are estimated.
    9. 9
      Tasted good with a dollop of real whipped cream on top!

    Ratings & Reviews:

    • on November 29, 2013

      55

      You may see the photo at: www.annacia.com in the Savor gallery. Mmmmmmmm, I haven't made a bread pudding in a very long time and I love it. It's pure comfort for me. I made a half recipe as it's all mine by default and used chopped whole berries in place of the sauce (less sugar and I like them better this way). I used 1/2 cup of Splenda and for me that was perfect. It looked Christmasy with the red berries scattered throughout and tasted wonderful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2013

      55

      Leftover cranberry...surely you jest! I made up a double batch of cranberry sauce & probably used more than 2/3c in this recipe. It was so good....I really was tempted to use more eggs but didn't & the recipe is perfect as it. We devoured it! Thank you! Made for NA/ME Tag 1/13

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry Bread Pudding With Middle Eastern Flavors

    Serving Size: 1 (217 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.5
     
    Calories from Fat 119
    28%
    Total Fat 13.2 g
    20%
    Saturated Fat 6.2 g
    31%
    Cholesterol 120.8 mg
    40%
    Sodium 398.1 mg
    16%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 2.0 g
    8%
    Sugars 30.6 g
    122%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    orange blossom water

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