Author Notes
Cranberries are so delicious. I love this simple bread pudding. The Cranberry Compote can be used as a topper for any desert, on toast, or even as filling for crepes! —Grace O
Ingredients
- Cranberry Bread Pudding
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2
large beaten eggs
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3 cups
cubed whole-wheat bread (or your favorite bread)
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12 ounces
evaporated milk (fat-free can be used)
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1/4 cup
melted butter (or butter blend)
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1/4 cup
light brown sugar
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1/4 cup
walnuts
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1/4 cup
dried cranberries
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1/2 teaspoon
lemon zest
- Cranberry Compote
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1/4 cup
water
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1 cup
light brown sugar
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1 cup
fresh cranberries
Directions
- Cranberry Bread Pudding
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Preheat oven to 350 degrees
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In a bowl, combine the eggs, the cubed bread, and the milk. Mix well and soak for 10 minutes
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Fold in the melted butter, sugar, walnuts, cranberries, and lemon zest.
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Grease the sides of a loaf pan and spoon 1 cup of Cranberry Compote into the pan. Spoon the bread mixture over the compote. Cranberry Compote on the bottom layer (it becomes the top layer when you turn out the dessert).
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Cover the pan with aluminum foil and place it in a larger roasting pan halfway with water. Bake at 350 degrees for 50 minutes.
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Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
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Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
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To serve this dessert cold, place the pudding in the refrigerator overnight before turning upside down.
- Cranberry Compote
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Boil the water and brown sugar in a large nonreactive saucepan, such as copper or enamel-coated cast iron, for about 5 minutes.
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Add the cranberries and boil until most of the cranberries have softened and the sauce is thick, about 25 minutes.
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