"Hunger is the best sauce in the world."--Cervantes

Creamy Cranberry Bread Pudding Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Creamy Cranberry Bread Pudding, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2-2 lb. loaves Brioche or Challah
6 c. half-and-half
6 c. heavy cream
¼ tsp. salt
2 vanilla beans, split lengthwise
18 large eggs
3 c. granulated sugar
3 c. fresh cranberries (use cranberry relish if fresh berries and not available)
½ c. orange marmalade
Confectioner’s sugar (for garnish)

Directions:
Directions:
Preheat the oven to 350º. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor, pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners’ sugar.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
60 minutes (plus cooking time)
Personal Notes:
Personal Notes:
You may need to visit a regular bakery store to find the Brioche or Challah. This bread is a sweet egg bread with a fine texture. It's also perfect for making great french toast.

(HINT: Do not eat this bread pudding within 4 weeks of having your cholesterol checked.)

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

193W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!