Cranberry Bread Pudding

Cranberry Bread Pudding



Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with the butter.

Whisk together eggs, sugar, cinnamon, nutmeg, vanilla, and cranberry sauce until very smooth. Stir in half-and-half (or milk & cream mixture) and then add bread. Let the mixture sit for 30 minutes, pressing down on the bread occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes minutes to an hour 10 minutes. Cover top loosely with foil if it is browning too fast. When finised, let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices.

If you wish to cut the pudding into very clean slices, refrigerate until cool, slice and rewarm in the microwave for a moment or two. Larger slices are fine but will serve fewer people.


Keywords: Bread, bread pudding, cranberries, cranberry sauce, Cream, Half & Half, leftover bread, leftover cranberry sauce.

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