Best Quick Cranberry Bread Pudding Recipes

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

Ingredients

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

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

Ingredients

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

Recipe is taken from the America's Best Recipes cookbook/More Than a Tea Party - Junior League of Boston. I love cranberries -- can't get enough of them and they are so good for you.

Provided by DailyInspiration

Categories Dessert

Time 2m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 loaf French bread, torn into pieces (16-oz. loaf)
1 cup cranberries, coarsely chopped
1 cup pecans, chopped (or walnuts)
2 cups milk, whole
2 cups half-and-half
3 eggs, beaten
1 cup brown sugar, firmly packed
1/2 cup sugar
1/4 cup dark rum (optional, can use rum extract)
1 tablespoon vanilla
maple syrup (I prefer a custard sauce)

Steps:

Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

Nutrition Facts : Calories 482.4, Fat 17.6, SaturatedFat 6, Cholesterol 80.5, Sodium 334.3, Carbohydrate 67.8, Fiber 2.7, Sugar 33.8, Protein 12

LEMON-CRANBERRY QUICK BREAD

Lemon-Cranberry Quick Bread image

Make and share this Lemon-Cranberry Quick Bread recipe from Food.com.

Provided by anitaschlom

Categories Quick Breads

Time 1h10m

Yield 2 loafs

Number Of Ingredients 12

Ingredients

2 lemons, juice and zest of
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons lemon extract
1 1/2 cups buttermilk (you can use reg. milk if you don't have buttermilk on hand.)
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (3 1/2 ounce) box instant lemon pudding mix
2 cups dried cranberries

Steps:

Mix together in a seperate bowl dry ingredients and set aside.
In mixer add all wet ingredients mix well.
Slowly add dry to wet and mix till just combined. Stir in cranberries.
Divided into two tin loaf pans or one large loaf pan or muffin tins.
Bake at 350F for 1 hour for loafs or 30-35 minutes for muffins. Will be done when a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 1883, Fat 54.9, SaturatedFat 32.1, Cholesterol 340.9, Sodium 2642.3, Carbohydrate 317.2, Fiber 9.6, Sugar 114.9, Protein 32.8