Cranberry Orange Bread Pudding

So I had some chinese red bean bread that was getting a bit old. I couldn’t waste it…or let my mom throw it into the freezer (her default method for things that are not eaten immediately). I decided to make Bread Pudding. Ever since I bought these ramekins, I’ve been obsessed with using them to make various things. I like them because I can make individualized, small portions so that my parents don’t end up binging on a whole peach cobbler in the span of 24 hours (a semi-regular occurrence at our house- they have sweet tooths).

I was originally going to make your average bread pudding but decided to get creative with stuff that I had at home.  Cranberry Orange was perfect, considering the season is changing.  There were two inspirations for this twist on bread pudding: 1. Trader Joe’s Cranberry-Orange Glazed Scones and 2. my mom’s Homemade Thanksgiving cranberry sauce.  She uses orange peels and orange juice to give it a nice kick.  It’s something we look forward to every year.

Ingredients

Bread pudding

1 cup milk

2 Tbsp butter, melted

2 eggs

1/2 cup sugar

1/2 tsp vanilla extract

zest of 1 orange + 1/2 of the juice

dried cranberries

6 thick slices of bread

1/4 tsp nutmeg (optional)

Sauce

1/4 cup water

1/3 cup sugar

1 Tbsp butter

dash of vanilla extract

1/2 orange, juiced

Instructions

Cut the bread into 1 inch cubes and set aside.  In another bowl, beat the eggs and sugar until combined. Add milk, vanilla, orange zest, orange juice and cranberries and mix.  (Add the nutmeat only if you like a lot of spice in your pumpkin pie). For the milk, I used non-fat to be healthy but you can substitute it for whole or cream to achieve a richer taste. Add the bread and mix well so that there is an even distribution of all ingredients.  Put the mixture into 4 ramekins.  Place the ramekins in a water bath and bake at 375 degrees F for 30-35 minutes.

While your pudding is baking, you can start the sauce.  Mix the water and sugar in a small sauce pan and bring to a slow simmer.  Stir it frequently so that it doesn’t burn, 5-7 minutes.  It will start to get thick and brown.  Add the butter and stir.  Take it off the heat and add the vanilla and orange juice.  Drizzle the sauce over your bread puddings.

Snuggle up on the couch with your favorite blanket and watch some TV…or read a book, if you’re intellectual.  Enjoy!

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About hmmfood

I am an aspiring nurse who funds my love for food by working a serving job. I love eating, trying new recipes, and watching other enjoy my creations!
This entry was posted in American, desserts, Twist on old favorite and tagged , , , , . Bookmark the permalink.

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