CRANBERRY-ORANGE BREAD PUDDING
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
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 BREAD PUDDING
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.
Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
BEST CRANBERRY ORANGE BREAD PUDDING
Make and share this Best Cranberry Orange Bread Pudding recipe from Food.com.
Provided by Colorado Lauralee
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 9" square pan or 11 x 7 " baking dish.
- Heat oven to 350*.
- In a large bowl, combine torn bread, cranberries, orange zest, and juice.
- In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
- Pour over the bread; stir in the sugar.
- Let bread soak for about 5 minutes.
- Pour into prepared baking dish; place in a larger pan and place on rack in 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.
- Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
- ENJOY!
Nutrition Facts : Calories 431.4, Fat 25, SaturatedFat 14.6, Cholesterol 206.1, Sodium 151.1, Carbohydrate 45.1, Fiber 1.4, Sugar 38.3, Protein 8.3
CRANBERRY ORANGE BREAD PUDDING
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
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
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