Cranberry-Orange Bread Pudding
photo by RunninLion
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 394.05 g can refrigerated orange sweet roll dough (Pillsbury)
- 118.29 ml dried cranberries
- 59.14 ml fresh squeezed orange juice
- 236.59 ml skim milk
- 236.59 ml fat-free evaporated milk
- 2 eggs
- 2 egg whites
- 118.29 ml sugar
- 4.92 ml vanilla
- 14.79 ml fresh orange zest
- 78.78 ml chopped pecans
- 14.79 ml brown sugar
directions
- Preheat oven to 350 degrees oven.
- Bake sweet rolls per package and set aside to cool.
- Soak dried cranberries in orange juice for 10-15 minutes.
- In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
- Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
- Sprinkle dried cranberries, juice and pecans over roll pieces.
- Pour egg mixture over bread, making sure all pieces are soaked.
- Bake in preheated oven for 45 minutes.
- Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.
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RECIPE SUBMITTED BY
I have the somewhat ironic distinction of not only being a registered dietitian, but also a graduate of culinary school. Needless to say, my two sides often "fight" when it comes to cooking. I try to compromise and make everything healthy without losing too much flavor. I keep everything in check by participating in my other hobby, long-distance running. While others may eat to run, I usually run to eat!