Best 2 Creamy Cranberry Bread Pudding Recipes

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
• Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
• Let bread cubes cool but leave oven on.
• Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
• When it reaches a fast simmer(don't let it boil), turn off the heat.
• Set the mixture aside for 10-15 minutes for the vanilla to infuse.
• In a large mixing bowl, whisk the eggs and sugar together.
• Whisking constantly, gradually add the hot cream mixture.
• Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
• Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
• Drain cranberries and set aside.
• Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
• Next add the soaked bread and then any remaining custard in the bowl over the bread.
• Sprinkle with remaining cranberries.
• Arrange the 6 little puddings or the one large one in a hot water bath.
• Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
• Serve warm or chilled, dusted with powdered sugar!