Best Cranberry Orange Bread Pudding Recipes

CRANBERRY ORANGE BREAD PUDDING

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.

CRANBERRY-ORANGE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees oven.
• Bake sweet rolls per package and set aside to cool.
• Soak dried cranberries in orange juice for 10-15 minutes.
• In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
• Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
• Sprinkle dried cranberries, juice and pecans over roll pieces.
• Pour egg mixture over bread, making sure all pieces are soaked.
• Bake in preheated oven for 45 minutes.
• Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.

CRANBERRY-ORANGE BREAD PUDDING

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.

CRANBERRY ORANGE BREAD PUDDING

Steps:

• Heat the oven to 350°F. Spray a 2-quart oval baking dish with the cooking spray. Place the bread cubes into the baking dish. Beat the egg substitute, milk, honey and vanilla in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Press the bread cubes into the milk mixture to coat. Let stand for 15 minutes. Bake for 55 minutes or until the bread pudding is set. Serve with the maple syrup or sprinkle with the confectioners' sugar.

CRANBERRY-ORANGE SKILLET BREAD PUDDING

Steps:

• Position oven rack to middle setting. Preheat oven to 425°F. Remove segments from one orange using Paring Knife (see Cook's Tip). Cut segments in half; set aside. Zest remaining orange using Microplane® Adjustable Fine Grater to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in Stainless (10-in.) Skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened. 2 Meanwhile, slice croissants into 1-in. cubes using Bread Knife; place cubes in Stainless (6-qt.) Mixing Bowl. Add orange segments and cranberry mixture; toss gently and spoon into Skillet. 3 In Classic Batter Bowl, whisk eggs and orange zest. Combine half and half and condensed milk in Large Micro-Cooker®; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture to egg mixture; whisk well. Pour egg mixture over croissants; lightly press down to coat. 4 Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until Digital Pocket Thermometer registers 155°F in center. Without moving Skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.