Best Cranberry Orange Bread Pudding Recipes

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CRANBERRY ORANGE BREAD PUDDING



Cranberry Orange Bread Pudding image

I HATE bread pudding normally. But a few years ago, while looking online for recipes with cranberries in them, I saw this (again I can't remember the site) & something about it just made me make it. I've "tweaked" it some as it originally called for french bread, less cinnamon, & plain O.J. not concentrate but I think either way it would be WONDERFUL! I love it,& in the final test, all of my kids love it. It is creamy, it has a sweet/tart flavor; just all around delicious. When I serve it, which isnt too often, I say to heck with the calories and serve it in a puddle of very lightly sweetened heavy cream. COOK TIME IS ALSO THE TIME IT HAS TO SOAK IN THE FRIDGE

Provided by JanetB-KY

Categories     Dessert

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 13

6 extra large eggs
1 1/2 cups sugar
2 1/2 cups heavy cream
1/2 cup milk
1/4 cup butter, melted (no substitutions)
1 teaspoon vanilla
3/4 teaspoon cinnamon
2 teaspoons orange zest
1/2 cup orange juice concentrate, non diluted
1/4 teaspoon salt
1 1/2 loaves kings Hawaiian bread, all crusts removed and cut into 1/2 inch cubes (24 ounces, I just tear it into small pieces after i take the crusts off it makes for much less work)
1 1/2 cups coarsely chopped cranberries
5 tablespoons orange marmalade

Steps:

  • In large bowl,whisk eggs, add sugar and beat well.
  • Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
  • Cover with plastic wrap and put into the fridge.
  • After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
  • Spray a 13 X 9 inch pan with cooking spray.
  • Take pudding out of the fridge, stir vigorously.
  • Add cranberries and stir, mixing well.
  • Pour half of the pudding into the prepared pan.
  • With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
  • Carefully spoon rest of pudding into pan; it will be very full so be careful.
  • Bake in a preheated 325 degree oven for approximately 50 minutes.
  • Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
  • Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.

Nutrition Facts : Calories 476.8, Fat 30.6, SaturatedFat 18, Cholesterol 242.6, Sodium 174.5, Carbohydrate 46.6, Fiber 1, Sugar 42.2, Protein 6.5

CRANBERRY-ORANGE BREAD PUDDING



Cranberry-Orange Bread Pudding image

I entered this recipe into the 43rd Pillsbury Bake-Off but, alas, it did not make the cut. It received rave reviews from my co-workers; some of which said they normally hate bread pudding. The key is to use fresh orange zest and juice!

Provided by RunninLion

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 (14 ounce) can refrigerated orange sweet roll dough (Pillsbury)
1/2 cup dried cranberries
1/4 cup fresh squeezed orange juice
1 cup skim milk
1 cup fat-free evaporated milk
2 eggs
2 egg whites
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon fresh orange zest
1/3 cup chopped pecans
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees oven.
  • Bake sweet rolls per package and set aside to cool.
  • Soak dried cranberries in orange juice for 10-15 minutes.
  • In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
  • Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
  • Sprinkle dried cranberries, juice and pecans over roll pieces.
  • Pour egg mixture over bread, making sure all pieces are soaked.
  • Bake in preheated oven for 45 minutes.
  • Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.

Nutrition Facts : Calories 103.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.5, Sodium 58, Carbohydrate 14.7, Fiber 0.5, Sugar 12.7, Protein 4.4

CRANBERRY-ORANGE BREAD PUDDING



Cranberry-Orange Bread Pudding image

The secret to this sweet winter dessert? A white chocolate drizzle!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

1 cup chopped pecans
3 1/2 cups half-and-half
1 cup sugar
1/4 cup butter, melted
4 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla
1 loaf (12 oz) French bread, cut into 1-inch cubes
1 cup sweetened dried cranberries
2 oz white chocolate baking bars or squares, chopped
Frozen (thawed) whipped topping, if desired
Additional grated orange peel, if desired

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • In large bowl, beat half-and-half, sugar, melted butter, eggs, 1 teaspoon orange peel and the vanilla with whisk. Stir in bread cubes, cranberries and toasted pecans. Let stand 10 minutes.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour bread mixture into baking dish. Bake 40 to 45 minutes or until set.
  • In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Drizzle over bread pudding. Garnish with whipped topping and additional orange peel. Serve warm.

Nutrition Facts : Calories 420, Carbohydrate 48 g, Fat 4 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg

CRANBERRY ORANGE BREAD PUDDING



CRANBERRY ORANGE BREAD PUDDING image

Categories     Bread     Fruit     Dessert     Bake     Quick & Easy

Yield 8 servings

Number Of Ingredients 8

ingredients
Vegetable cooking spray
1 loaf (16 ounces) Pepperidge Farm® Cranberry Orange Fruit & Grain bread, cut into cubes
1 1/4 cups cholesterol-free egg substitute
2 cups nonfat milk
1/3 cup honey
1 tsp. vanilla extract
Maple-flavored syrup or Confectioners' sugar

Steps:

  • Heat the oven to 350°F. Spray a 2-quart oval baking dish with the cooking spray. Place the bread cubes into the baking dish. Beat the egg substitute, milk, honey and vanilla in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Press the bread cubes into the milk mixture to coat. Let stand for 15 minutes. Bake for 55 minutes or until the bread pudding is set. Serve with the maple syrup or sprinkle with the confectioners' sugar.

CRANBERRY-ORANGE SKILLET BREAD PUDDING



CRANBERRY-ORANGE SKILLET BREAD PUDDING image

Categories     Dessert

Yield 12

Number Of Ingredients 8

2 large oranges, divided
1/2 cup water
1/2 cup sweetened dried cranberries
4 large croissants (about 3 oz each)
4 eggs
1 cup half and half
1 can (14 oz) sweetened condensed milk
2 tbsp sugar

Steps:

  • Position oven rack to middle setting. Preheat oven to 425°F. Remove segments from one orange using Paring Knife (see Cook's Tip). Cut segments in half; set aside. Zest remaining orange using Microplane® Adjustable Fine Grater to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in Stainless (10-in.) Skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened. 2 Meanwhile, slice croissants into 1-in. cubes using Bread Knife; place cubes in Stainless (6-qt.) Mixing Bowl. Add orange segments and cranberry mixture; toss gently and spoon into Skillet. 3 In Classic Batter Bowl, whisk eggs and orange zest. Combine half and half and condensed milk in Large Micro-Cooker®; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture to egg mixture; whisk well. Pour egg mixture over croissants; lightly press down to coat. 4 Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until Digital Pocket Thermometer registers 155°F in center. Without moving Skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.

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