Prep 20 mins
Cook 50 mins
I love bread pudding and I love cranberries! This sounded so yummy :)
- 8 ounces bread (bakery challah or brioche)
- 2 cups half-and-half
- 2 cups heavy cream
- 1 pinch salt
- 1 vanilla bean, split lengthwise
- 6 eggs
- 1 cup sugar
- 1⁄2 cup orange juice
- 1 cup dried cranberries
- powdered sugar, for dusting
- Preheat oven to 350 degrees F.
- Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
- Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
- Let bread cubes cool but leave oven on.
- Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
- When it reaches a fast simmer(don't let it boil), turn off the heat.
- Set the mixture aside for 10-15 minutes for the vanilla to infuse.
- In a large mixing bowl, whisk the eggs and sugar together.
- Whisking constantly, gradually add the hot cream mixture.
- Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
- Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
- In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
- Drain cranberries and set aside.
- Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
- Next add the soaked bread and then any remaining custard in the bowl over the bread.
- Sprinkle with remaining cranberries.
- Arrange the 6 little puddings or the one large one in a hot water bath.
- Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
- Serve warm or chilled, dusted with powdered sugar!
I'm with you in my love of both these berries & this kind of pudding, & though I did change a couple of things, your great recipe is definitely a keeper! I used a nutty, whole grain bread & then left off the dusting of powdered sugar! Will be making this one again, for sure! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]