Ingredients Jump to Instructions ↓

  1. 16 slices bread, crusts removed and cubed

  2. 1-1/2 cups fresh or frozen cranberries, thawed

  3. 1 tablespoon grated orange peel

  4. 1/4 cup butter, melted

  5. 6 eggs

  6. 4 cups milk

  7. 3/4 cup plus 1 tablespoon sugar, divided

  8. 1 teaspoon vanilla extract ORANGE CUSTARD SAUCE:

  9. 3 egg yolks

  10. 1/4 cup sugar

  11. 1 cup heavy whipping cream

  12. 1 orange peel strip (1/4 inch)

  13. 1/2 teaspoon orange extract

Instructions Jump to Ingredients ↑

  1. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, cranberries and orange peel. 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, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean. For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.


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