4 hrs 30 mins
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
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Units: US | Metric
- 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
- 1In large bowl,whisk eggs, add sugar and beat well.
- 2Add 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.
- 3Cover with plastic wrap and put into the fridge.
- 4After 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.
- 5Spray a 13 X 9 inch pan with cooking spray.
- 6Take pudding out of the fridge, stir vigorously.
- 7Add cranberries and stir, mixing well.
- 8Pour half of the pudding into the prepared pan.
- 9With 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).
- 10Carefully spoon rest of pudding into pan; it will be very full so be careful.
- 11Bake in a preheated 325 degree oven for approximately 50 minutes.
- 12Test 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.
- 13Serve 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.
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Nutritional Facts for Cranberry Orange Bread Pudding
Serving Size: 1 (177 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 476.8
- Calories from Fat 275
- Total Fat 30.5 g
- Saturated Fat 17.9 g
- Cholesterol 242.6 mg
- Sodium 174.5 mg
- Total Carbohydrate 46.5 g
- Dietary Fiber 0.9 g
- Sugars 42.2 g
- Protein 6.4 g
The following items or measurements are not included: