Prep 30 mins
Cook 4 hrs
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
- 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
- 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.
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]