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Best Cranberry Orange Bread Pudding

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“This comes from About.com Southern Food. Put here for safe keeping.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 5 -6 cups torn brioche bread (about 8 ounces) or 5 -6 cups rolls (about 8 ounces)
  • 12 cup dried cranberries, coarsley chopped
  • 2 oranges, juice and finely grated zest (about 1/2 cup juice and 2 teaspoons zest)
  • 2 teaspoons vanilla
  • 4 tablespoons butter, melted
  • 3 cups half-and-half, heated until hot but not boiling
  • 4 large eggs
  • 1 cup granulated sugar

Directions

  1. Butter a 9" square pan or 11 x 7 " baking dish.
  2. Heat oven to 350*.
  3. In a large bowl, combine torn bread, cranberries, orange zest, and juice.
  4. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
  5. Pour over the bread; stir in the sugar.
  6. Let bread soak for about 5 minutes.
  7. 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.
  8. Bake for 45 to 55 minutes or until set.
  9. Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
  10. ENJOY!

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