Cranberry-Orange Bread Pudding
Yield
1 batchPrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
french bread
|
*
|
| ¼ | cup |
butter
softened |
|
| 4 | large |
eggs
|
|
| 2 ½ | cups |
light cream (half&half)
|
|
| ⅓ | cup |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| ¾ | cup |
sugar
|
|
| 1 | cup |
cranberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
french bread
|
*
|
| 59 | ml |
butter
softened |
|
| 4 | large |
eggs
|
|
| 591 | ml |
light cream (half&half)
|
|
| 79 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
*
|
| 177 | ml |
sugar
|
|
| 237 | ml |
cranberries
|
|
Directions
Preheat oven to 350℉ (180℃). Grease shallow 2½ quart casserole.
Cut bread diagonally into ½ inch thick slices.
Lightly butter 1 side of each bread slice.
Arrange bread, butter side up, in prepared casserole, overlapping slices slightly.
In bowl, whisk eggs, half-and-half, liqueur, and ½ cup of the sugar until combined.
Gradually pour egg mixture over bread slices in casserole.
Let stand for at least 20 minutes (or cover and refrigerate mixture for up to 2 hours).
With a fork, gently press bread into egg mixture.
Sprinkle bread mixture with cranberries, and then with remaining ¼ cup sugar.
Bake for 45 to 50 minutes.
