Best Bread Pudding With Dried Cranberries And Bourbon Recipes

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CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

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

16 slices bread, crusts removed, cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange zest
1/4 cup butter, melted
6 large eggs
4 cups whole milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
ORANGE CUSTARD SAUCE:
3 large egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange zest strip (1/4 inch)
1/2 teaspoon orange extract

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 BREAD PUDDING



Cranberry Bread Pudding image

Aromatic, flavorful bread pudding.

Provided by Mike Smith

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

3 cups milk
1 ½ cups heavy whipping cream
¾ cup white sugar
5 eggs
1 ½ teaspoons lemon zest
1 ½ teaspoons kosher salt
¼ teaspoon ground cinnamon
¾ vanilla bean, split and seeds scraped away
1 ½ French baguettes, cut into 2-inch slices
½ cup golden raisins
1 cup cranberries
2 teaspoons butter

Steps:

  • Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  • Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g

CREAMY CRANBERRY BREAD PUDDING



Creamy Cranberry Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

1/2 large bakery challah or brioche (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup sugar
1/2 cup orange juice
1 cup dried cranberries
Confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 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 small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
  • Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
  • Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

BREAD PUDDING WITH DRIED CRANBERRIES



Bread Pudding with Dried Cranberries image

The use of cranberries instead of raisins & the sauce make this bread pudding recipe a cut above the ordinary. I received this recipe from a friend at church.

Provided by Judy from Hawaii

Categories     Dessert

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 9

2 cups milk, scalded
4 cups bread, in pieces
1/4 cup butter, melted
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup dried cranberries
1 teaspoon cinnamon
1 box vanilla pudding mix (not instant)

Steps:

  • Pour hot milk over bread& allow to cool.
  • Add remaining ingredients, mix well.
  • Pour into a buttered 1 1/2 qt casserole Bake one hour at 350F.
  • Sauce: Cook vanilla pudding following directions on box& pour over cooked pudding.
  • Serve warm.

BREAD PUDDING WITH DRIED CRANBERRIES AND BOURBON



Bread Pudding With Dried Cranberries and Bourbon image

Provided by Moira Hodgson

Categories     brunch, dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 12-inch loaf brioche bread, cut into 12 slices
1 cup unsalted butter, melted
3 cups heavy cream
1 cup milk
3/4 cup sugar
4 eggs
Grated peel of 1 orange
1 tablespoon vanilla extract
1 cup chopped dried cranberries
Pinch of salt
1 tablespoon confectioners' sugar
1/3 cup sugar
4 egg yolks
3/4 cup heavy cream
3/4 cup milk
1 tablespoon vanilla extract
1/4 cup bourbon

Steps:

  • Preheat oven to 325 degrees. Brush bread slices with butter and toast in oven until golden. Set aside.
  • Heat cream and milk in a small saucepan until almost boiling. Meanwhile, whisk together the sugar and eggs until thoroughly mixed. Add orange peel, vanilla extract and the cream-milk mixture and whisk together. Stir in the dried cranberries and salt.
  • Arrange toasted bread in a 9-by-12-inch baking dish in two overlapping rows. Pour in cream mixture and cover with aluminum foil. Put a smaller pan on top and weigh it down so that the bread slices are submerged. Leave overnight or for at least one hour.
  • When ready to bake the pudding, preheat oven to 325 degrees. Remove pan and weights from top of pudding and punch the foil with holes. Place baking dish in a larger pan of hot water (a bain-marie); the water should be two-thirds of the way up the sides. Bake for an hour and 45 minutes, or until a skewer inserted in the middle of the pudding comes out clean. Sprinkle pudding with confectioners' sugar.
  • While the pudding is cooking, make the sauce. Beat the sugar with the egg yolks until everything is thoroughly mixed. Bring the cream and the milk to boil in a small saucepan with the vanilla extract.
  • Whisk in one-half cup of hot cream mixture into the eggs, then pour the egg and cream mixture into the saucepan with the remaining milk and cream. Whisk over low heat until mixture thickens enough to coat the spoon. Be careful not to let it boil, or it will curdle.
  • Remove from heat, add bourbon and cool. Chill until ready to use.
  • Cut pudding into slices and serve warm on a pool of the chilled sauce.

Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 25 grams, Carbohydrate 76 grams, Fat 74 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 44 grams, Sodium 368 milligrams, Sugar 45 grams, TransFat 1 gram

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