Best 3 Cranberry Orange And Almond Pudding Recipes

Are you in search of a delightful and festive dessert that is not only delicious but also impressive to serve at your holiday gatherings? Look no further than cranberry orange almond pudding, a culinary masterpiece that combines three classic flavors in a perfectly balanced symphony of sweet, tart, and nutty. This elegant treat is sure to be a hit among your friends and family, and the best part is that it can be customized to suit your taste preferences and dietary restrictions. Whether you prefer a creamy pudding base or a more airy mousse-like texture, there is a recipe variation that will satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to the most delightful cranberry orange almond pudding you have ever tasted.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 RICE PUDDING

Cranberry-Orange Rice Pudding image

Velvety custard and sweet-tart fruit make a delightful combination. Serve it as part of a Yuletide brunch, too. -Anne Ashdown, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 cup fresh or frozen cranberries
1/3 cup plus 1/2 cup sugar, divided
1/2 cup orange juice
4 teaspoons grated orange zest
2 cups 2% milk, divided
2 cups cooked rice
2 large eggs
1/4 teaspoon orange extract

Steps:

In a small saucepan, combine cranberries, 1/3 cup sugar, orange juice and zest. Cook over medium heat until berries pop, about 10-12 minutes, stirring occasionally. Keep warm., In a large saucepan, combine 1-1/2 cups milk, rice and remaining sugar; bring to a boil over medium heat. Cook until thick and creamy, about 15 minutes, stirring occasionally. Whisk together eggs and remaining milk. Stir into rice mixture. Cook and stir until mixture reaches 160°, about 2 minutes., Remove from heat; stir in extract. Serve warm with cranberry topping. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 4g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 78mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE

Really Cranberry Orange Yummy Gummy Pudding Cake image

If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!

Provided by Trisha777

Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes

Time 1h25m

Yield 18

Number Of Ingredients 12

Ingredients

5 cups all-purpose flour
3 cups white sugar
4 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons salt
3 tablespoons dried grated orange peel
¾ cup orange juice concentrate
1 ½ cups water
1 tablespoon orange extract
1 ½ cups butter, softened
2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
¾ cup finely chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g

Tips:

For a sweeter pudding, add an extra ½ cup of sugar.
If you don't have almond extract, you can use vanilla extract instead.
To make a gluten-free pudding, use gluten-free bread crumbs.
To make a dairy-free pudding, use dairy-free milk and butter.
If you don't have a steamer, you can bake the pudding in a 350 degree Fahrenheit oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serve the pudding warm or cold, with whipped cream, ice cream, or fresh berries.

Conclusion:

Cranberry-orange-almond pudding is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, this pudding is sure to be a hit at your next gathering.