My Store: Store Details (change)
Whole-Wheat Cranberry Bread Pudding
Ready In: 90 Minutes
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Serves 4
DIRECTIONS
- Preheat the oven to 375°F. Butter a 13x9x2-inch baking dish.
- Tear the bread with or without crusts into 1-inch pieces and place them in a very large bowl. In a 2-quart measuring cup, combine the milk, cream, butter, eggs, sugar, vanilla, cinnamon, and cranberries. Pour over the cubed bread and lightly toss. Pour the mixture into the baking dish and bake for 30 minutes.
- While the pudding is baking, in a small saucepan, boil down the cranberry soaking liquid and the orange peel until it measures 1/2 cup and is thick and syrupy, about 10 minutes. Add the pecans and pour over the partly baked pudding. Continue baking 30 minutes longer, or until set, about 1 hour total. It's best hot, but still very good cold or at room temperature. Serve with a dollop of lemon yogurt.
- You may refrigerate the pudding several days, or keep it frozen for up to 3 months, reheating it for 20 minutes at 350°F. or in the microwave until warm.
Copyright © 2013 SUPERVALU INC. All rights reserved.