Description
I hate bread pudding normally. But a few years ago, while looking online for recipes with cranberries in them, i saw this (again i can't remember the site) & something about it just made me make it. I've "tweaked" it some as it originally called for french bread, less cinnamon, & plain o.j. Not concentrate but i think either way it would be wonderful! I love it,& in the final test, all of my kids love it. It is creamy, it has a sweet/tart flavor; just all around delicious. When i serve it, which isnt too often, i say to heck with the calories and serve it in a puddle of very lightly sweetened heavy cream. Cook time is also the time it has to soak in the fridge
Ingredients
- Extra Large Eggs
- Sugar
- Heavy Cream
- Milk
- Butter
- Vanilla
- Cinnamon
- Orange Zest
- Orange Juice Concentrate
- Salt
- Hawaiian Bread
- Cranberries
- Orange Marmalade
Instructions
- 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
- 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