Cranberry Orange Bread Pudding

Recipe by JanetB-KY
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 6
    extra large eggs
  • 1 12
    cups sugar
  • 2 12
  • 12
    cup milk
  • 14
    cup butter, melted (no substitutions)
  • 1
    teaspoon vanilla
  • 34
    teaspoon cinnamon
  • 2
    teaspoons orange zest
  • 12
    cup orange juice concentrate, non diluted
  • 14
    teaspoon salt
  • 1 12
    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 12
    cups coarsely chopped cranberries
  • 5
    tablespoons orange marmalade
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DIRECTIONS

  • 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.
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