Recipe by JanetB-KY
I HATE bread pudding normally. But a few years ago, while looking online for recipes with cranberries in them, I saw this (again I can't remember the site) & something about it just made me make it. I've "tweaked" it some as it originally called for french bread, less cinnamon, & plain O.J. not concentrate but I think either way it would be WONDERFUL! I love it,& in the final test, all of my kids love it. It is creamy, it has a sweet/tart flavor; just all around delicious. When I serve it, which isnt too often, I say to heck with the calories and serve it in a puddle of very lightly sweetened heavy cream. COOK TIME IS ALSO THE TIME IT HAS TO SOAK IN THE FRIDGE
Top Review by Sydney Mike
Have managed to make this recipe twice already, once by following the recipe exactly & the 2nd time by substituting a crusty, whole wheat bread for the Hawaiian bread! Both versions made for a VERY, VERY TASTY PUDDING, & I'm at a loss to say which was the better one, although more recently I've been leaning toward using more of the whole wheat (or at least heavier) loaves for bread puddings! I also didn't remove the crusts, 'cause I enjoy that more intense taste! We really liked the inclusion of the orange flavored ingredients along with the cranberries! Am definietly keeping this recipe in hand! [Tagged, made & reviewed in Bargain Basement]
- 6 extra large eggs
- 1 1⁄2 cups sugar
- 2 1⁄2 cups heavy cream
- 1⁄2 cup milk
- 1⁄4 cup butter, melted (no substitutions)
- 1 teaspoon vanilla
- 3⁄4 teaspoon cinnamon
- 2 teaspoons orange zest
- 1⁄2 cup orange juice concentrate, non diluted
- 1⁄4 teaspoon salt
- 1 1⁄2 loaves kings Hawaiian bread, all crusts removed and cut into 1/2 inch cubes (24 ounces, I just tear it into small pieces after i take the crusts off it makes for much less work)
- 1 1⁄2 cups coarsely chopped cranberries
- 5 tablespoons orange marmalade
Directions See How It's Made
- In large bowl,whisk eggs, add sugar and beat well.
- Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
- Cover with plastic wrap and put into the fridge.
- After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
- Spray a 13 X 9 inch pan with cooking spray.
- Take pudding out of the fridge, stir vigorously.
- Add cranberries and stir, mixing well.
- Pour half of the pudding into the prepared pan.
- With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
- Carefully spoon rest of pudding into pan; it will be very full so be careful.
- Bake in a preheated 325 degree oven for approximately 50 minutes.
- Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
- Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.