|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious bread pudding is a great dessert choice for a holiday dinner or any fall or winter meal as it brings together the seasonal flavors of cranberry and orange. Dried cranberries along with orange juice and zest offer a bit of tang and sweetness, which works perfectly with a rich bread such as brioche or challah. Vanilla, butter, half-and-half, eggs, and sugar round out the ingredients, making for a bread pudding the whole family will love.
Once the ingredients are combined and poured into a baking dish, the pudding needs to bake in a water bath, or bain-marie. This means placing the pan with the bread pudding in a larger pan, and then adding a depth of about 1/2 inch of hot water; this technique is used for custards and bread puddings and cooks the dish gently and evenly.
This cranberry orange bread pudding is best served warm with a vanilla sauce or a drizzling of heavy cream.
- 5 to 6 cups torn bread (brioche or challah, about 8 ounces)
- 1/2 cup dried cranberries, coarsely chopped
- 2 teaspoons orange zest
- 1/2 cup orange juice (about 2 oranges)
- 2 teaspoons vanilla extract
- 4 tablespoons butter, melted
- 3 cups half-and-half (heated until hot, but not boiling)
- 4 large eggs
- 1 cup granulated sugar
Gather the ingredients and preheat the oven to 350 F.
Butter a 9-inch square or 11 x 7-inch baking dish.
In a large bowl, combine the torn bread, cranberries, and orange zest and juice.
In another bowl, whisk together the vanilla, melted butter, warmed half-and-half, and eggs. Pour over the bread mixture.
Stir in the sugar and let the bread soak for about 5 minutes.
Pour into the prepared baking dish.
Place the baking dish in a larger pan and put it on a rack in the oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch.
Bake for 45 to 55 minutes, or until set.
Serve with vanilla sauce, whiskey sauce, or a little heavy cream.
If a recipe calls for both the zest and juice of an orange, lemon, or lime, it is best to zest the citrus before cutting and juicing. This way, you can hold the whole, firm fruit in your hand while removing the bright-colored skin, instead of having to handle a soft, smooshed half. The best tool for zesting is a Microplane, but you can also use a vegetable peeler and a sharp knife to finely chop the peel.