Cranberry Bread Pudding With Middle Eastern Flavors |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Have any leftover cranberry sauce from Thanksgiving? From a local source with Middle Eastern flavors I added. The nuts are optional. Ingredients:
4 cups milk |
3 eggs |
1/2 cup sugar (i used half unbleached white sugar and half dark brown sugar) |
1 teaspoon vanilla extract |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
2 tablespoons freshly grated orange zest |
1 teaspoon orange blossom water |
8 cups stale bread cubes |
2/3 cup cranberry sauce |
1 tablespoon butter |
2 -3 tablespoons nuts, to garnish (i used slivered almonds although walnuts, pistachios,pecans, hazelnuts, etc. will work) |
Directions:
1. Preheat oven to 325 degrees.
2. Butter a baking dish large enough to hold 10 cups.
3. Whisk together milk, eggs, sugar(s), vanilla extract, spices, orange zest and orange blossom water.
4. Place half of the bread in the baking dish, spoon and spread the cranberry sauce on top; add the remaining bread cubes.
5. Slowly pour milk mixture over the bread. Allow to sit for 10 or 15 minutes before baking so bread absorbs the milk. (Fresh bread might need to sit only 5 minutes. Stale bread takes longer and might need a little periodic coaxing with a spoon to keep it under the milk.).
6. Dot the bread with butter.
7. Bake for about an hour (adding the almonds to the top the last 15 minutes) until puffed and golden and a knife inserted in the center comes out clean.
8. Servings are estimated.
9. Tasted good with a dollop of real whipped cream on top!
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