Cranberry Bread Pudding

Cranberry Bread Pudding 

This is a festive and delicious pudding to make with the abundance of cranberries readily available in December. This dessert will have everyone coming back for more. 

Cranberry Bread Pudding

Serves 6

2 cups water
2 1/4 cups sugar, divided
lemon peel from 1 lemon, grated
1 teaspoon vanilla
2 cups fresh or frozen cranberries
3/4 day-old French loaf, cut into 1" cubes (about 8 cups)
3 tablespoons butter, melted
3 cups milk
3 eggs
1/2 teaspoon ground cinnamon

Directions:

Bring water, 1 cup sugar, lemon peel and vanilla to a boil in a small pot, stirring to dissolve sugar. Add cranberries and simmer for five minutes. Remove from heat and let stand. 

Preheat oven to 350° F.  

Place bread cubes into a 9”x13”x1” baking pan. Toss with melted butter. 

In a separate bowl, combine milk, eggs and 3/4 cup sugar, and whisk to blend. Add to bread and stir to coat. 

Drain cranberry mixture (discard syrup or reserve for another use) fold cranberries into bread mixture. 
Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over top of bread. 

Cover with foil and bake until pudding is just set about 55-60 minutes.

Cranberry Bread Pudding

Other Dessert To Try:

Lemon Upside Down Cake

Pineapple upside Down Cake