|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|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 Thanksgiving or Christmas dinner, or any fall or winter meal. If possible, use a rich bread like brioche or challah. Serve the pudding warm with a vanilla sauce or a drizzling of cream.
- 5 to 6 cups torn bread (brioche or rolls, about 8 ounces)
- 1/2 cup dried cranberries, coarsely chopped
- 1/2 cup orange juice (about 2 oranges)
- 2 teaspoons orange zest
- 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 oven to 350 F.
Butter a 9-inch square or 11x7-inch baking dish.
In a large bowl, combine the torn bread, cranberries, orange juice, and zest.
In another bowl, whisk together the vanilla, butter, half-and-half, and eggs. Pour over the bread.
Stir in the sugar and let the bread soak for about 5 minutes.
Pour into prepared baking dish; place in a larger pan and place on 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.