Cranberry Bread Pudding

Cranberry Bread Pudding

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 55 m
mike944s
Recipe by  mike944s

“Aromatic, flavorful bread pudding.”

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Ingredients

Adjust Servings

Original recipe yields 1 12-inch pie

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Directions

  1. Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  3. Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  4. Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

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Reviews (2)

Rate This Recipe
Therese
1

Therese

I used cranberry bread and craisins and this was fabulous!!! I have changed up the bread and the raisins/craisins and everytime it is fantastic!!!

Lucy
1

Lucy

I hate to be the first rater because I wasn't able it follow the recipe as written. I just didn't have all the ingredients. But this recipe served as a fabulous base for a wonderful sweet/tart bread pudding. The lemon zest added great flavor to the pudding- don't leave it out. Here are the changes that I made: 3 1/2 cup milk, 1 cup sour cream instead of whipping cream, brown sugar instead of white, vanilla extract instead of bean, sliced almonds instead of raisins, 2 cups cranberries- and could have had more really, leftover sliced potato and whole wheat breads instead of baguettes. I baked the whole shebang in a 13 x 9 inch glass pan- I am not sure if it all would gave fit in a pie plate.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 552 cal
  • 28%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 71.6 g
  • 23%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 203 mg
  • 68%
  • Sodium
  • 881 mg
  • 35%

Based on a 2,000 calorie diet

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