Cranberry Bread Pudding With Middle Eastern Flavors

"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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photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • Butter a baking dish large enough to hold 10 cups.
  • Whisk together milk, eggs, sugar(s), vanilla extract, spices, orange zest and orange blossom water.
  • Place half of the bread in the baking dish, spoon and spread the cranberry sauce on top; add the remaining bread cubes.
  • 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.).
  • Dot the bread with butter.
  • 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.
  • Servings are estimated.
  • Tasted good with a dollop of real whipped cream on top!

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Reviews

  1. 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.
     
  2. 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
     
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