Cranberry Bread Pudding With Caramel Ice Cream |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a very easy to make recipe and is an excellent dessert after a hearty meal at Thanksgiving or Christmas. You can also use a warmed caramel sauce purchased in your local stores. Ingredients:
1 cup fresh cranberries or 1 cup frozen cranberries |
1/2 cup orange marmalade |
2 tablespoons water |
4 slices unfrosted cinnamon-swirl bread, toasted |
4 large eggs, slightly beaten |
1 1/2 cups whole milk, homogenized |
1/2 cup granulated sugar |
1 teaspoon pure vanilla extract |
1/2 cup caramel sauce, warmed |
1 1/2 cups caramel-swirl ice cream |
Directions:
1. Preheat oven to 325°F.
2. In a small saucepan, add cranberries, orange marmalade and water and bring to boil.
3. Reduce heat and simmer uncovered for 8 to 10 minutes or until cranberries pop, stirring occasionally.
4. Meanwhile, cut bread into 1 inch pieces and place in an ungreased 8x8x2-inch oven proof casserole dish.
5. In a medium mixing bowl, whisk together eggs, milk, sugar, and vanilla.
6. Stir in cranberry mixture, mix well.
7. Pour mixture over the bread in the casserole dish.
8. Bake in preheated 325°F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
9. Cool slightly.
10. Serve with a drizzle of caramel sauce and some dollops of ice cream.
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