“Grandma’s basic recipe is a great starting point for doing all sorts of bread pudding recipes! You could use dried cranberries in this as well, but if you have fresh or frozen it is better.” – April Ferre
Cranberry Orange Bread Pudding
Ingredients
- 4 Cups Day Old Bread Cubes About 4 Slices
- 3 Cups Milk or Half & Half
- 3 Eggs
- 1/3 Cup Sugar
- 1 Tablespoon Orange Zest
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Cloves
- 1/8 Teaspoon Allspice
- 1 Teaspoon Vanilla
- 1 Cup Fresh or Frozen Cranberries Halved
Instructions
- Combine bread cubes and milk. Let stand 15 minutes.
- Beat together eggs, sugar, orange zest, spices and vanilla.
- Pour egg mixture over bread mixture, stirring gently until blended. Stir in cranberries.
- Pour into 1 1/2 quart casserole dish. Set casserole in 13x9x2 inch baking pan, place on rack in oven and fill pan with 1-inch very hot water.
- Bake in preheated 300 degree oven until knife inserted 1-inch from edge comes out clean, about 1 1/2 to 2 hours. Remove from hot water and let cool an hour.
- Bread pudding is very good served with a scoop of ice cream or with a little syrup.
2024 Adapted Recipe – April Ferre – Adapted from Helen Ferre’s Bread Pudding recipe
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