Cranberry bread pudding

Cranberry bread pudding

Ingredients/Components

• sugar
• eggs - 3 item
• almond extract - 1/2 tsp
• all-purpose flour - 1/4 c
• fresh cranberries - 2 c
• small orange - 1 item
• whipping cream half and half or light - 2 c
• rich egg bread or 8 slices firm-textured white bread - 8 oz

How to make cranberry bread pudding:

Peel off just the rind of the orange, using a vegetable peeler. Reserve peel, but not the pith. Peel remaining pith from fruit; discard. Section orange.

In a food processor bowl, process peel and sections until chopped. Add cranberries; process until coarsely chopped. Transfer to a bowl. Stir in 2/3 cup sugar and extract. Beat remaining sugar, eggs, cream and flour until smooth.

Cut bread into 1/2-inch thick slices. Trim crust; discard. Cut slices diagonally. Arrange half the bread in a greased, 2-quart, square dish. Spread cranberry mixture over bread. Pour 1/2 cup egg mixture over cranberries. Top with remaining bread. Pour remaining egg mixture on top. Bake in a 325° oven for 65 minutes or until knife comes out clean. Makes 12 servings.

Nutrition Facts Per Serving: 329 calories, 17 grams fat, 108 mg cholesterol and 128 mg sodium.

Recipe categories: Desserts, Eggs/dairy, Puddings and mousses.