Cranberry Bread Pudding

0% would make this again
Be the first to review this recipe!
Review this recipe

Send to a friend

1-1/2 loaves of white bread, cut into 1-inch cubes (about 15 cups)
15 eggs
2-1/2 cups milk
3/4 cup brown sugar, firmly packed
2-1/2 teaspoons vanilla extract
2-1/2 teaspoons cinnamon
1 teaspoon salt
3 tablespoons Challenge unsalted butter, at room temperature
2-1/2 cups dried cranberries

In large mixing bowl, lightly beat together eggs, milk, brown sugar, vanilla, cinnamon and salt until combined. Add bread cubes, cover with plastic wrap and soak in the refrigerator at least 30 minutes or overnight. Spread butter on all sides of a 10-cup fluted baking pan. Preheat oven to 350 F. Sprinkle 1/4 cup dried cranberries into baking pan. Stir remaining cranberries into bread cube mixture and pour mixture into baking pan. Bake until top is golden and firm to touch, about 50 to 60 minutes. Unmold bread pudding, transfer to serving platter and drizzle with Gingery Orange Syrup. Serve with a dollop of butter.

Note: Recipe from a 2002 magazine ad for Challenge Butter

Submit your comments about Cranberry Bread Pudding
Rating from 1 to 5 (5 being best):
Would you make it again? Yes No
Name:
E-mail:
Do not display name and e-mail with review.
Where are you from?
Your comments:
Please read the guidelines before posting.

Have you read the guidelines? If so,

If you find after a few days that your review wasn't posted, it's because it didn't conform to the guidelines. Read them!

Recipes

Autumn Recipes

Halloween Recipes

Thanksgiving Recipes

more seasons & holidays

In Season

Sweet Potatoes and Yams

Nuts