Cranberry-Orange Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I entered this recipe into the 43rd Pillsbury Bake-Off but, alas, it did not make the cut. It received rave reviews from my co-workers; some of which said they normally hate bread pudding. The key is to use fresh orange zest and juice! Ingredients:
1 (14 ounce) can refrigerated orange sweet roll dough (pillsbury) |
1/2 cup dried cranberries |
1/4 cup fresh squeezed orange juice |
1 cup skim milk |
1 cup fat-free evaporated milk |
2 eggs |
2 egg whites |
1/2 cup sugar |
1 teaspoon vanilla |
1 tablespoon fresh orange zest |
1/3 cup chopped pecans |
1 tablespoon brown sugar |
Directions:
1. Preheat oven to 350 degrees oven.
2. Bake sweet rolls per package and set aside to cool.
3. Soak dried cranberries in orange juice for 10-15 minutes.
4. In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
5. Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
6. Sprinkle dried cranberries, juice and pecans over roll pieces.
7. Pour egg mixture over bread, making sure all pieces are soaked.
8. Bake in preheated oven for 45 minutes.
9. Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.
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