CRANBERRY-ORANGE BREAD PUDDING
I entered this recipe into the 43rd Pillsbury Bake-Off but, alas, it did not make the cut. It received rave reviews from my co-workers; some of which said they normally hate bread pudding. The key is to use fresh orange zest and juice!
Provided by RunninLion
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 103.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.5, Sodium 58, Carbohydrate 14.7, Fiber 0.5, Sugar 12.7, Protein 4.4
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