Cranberry Bread Pudding with Cranberry Compote

A delightful and festive dessert featuring a rich cranberry bread pudding served with a sweet and tangy cranberry compote.

Ingredients

2	large beaten eggs
3	cups cubed whole-wheat bread (or your favorite bread)
12	ounces (12 ounce) evaporated milk (fat-free can be used)
¼	cup melted butter (or butter blend)
¼	cup light brown sugar
¼	cup walnuts
¼	cup dried cranberries
½	teaspoon lemon zest
¼	cup water
1	cup light brown sugar
1	cup fresh cranberries

Instructions

• 1. Prepare the Cranberry Bread Pudding:
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. In a mixing bowl, combine the large beaten eggs, the cubed whole-wheat bread, and the evaporated milk. Mix thoroughly and allow it to soak for 10 minutes.
  4. Gently fold in the melted butter, light brown sugar, walnuts, dried cranberries, and lemon zest.
  5. Grease the sides of a loaf pan and spoon 1 cup of Cranberry Compote into the pan. Layer the bread mixture over the compote, ensuring the Cranberry Compote is at the bottom (it will be the top layer when served).
  6. Cover the prepared pan with aluminum foil and place it in a larger roasting pan filled halfway with water. Bake at 350 degrees for 50 minutes.
  7. Remove the foil and bake until the top is golden brown and the center is set, approximately 15 minutes.
  8. For a chilled dessert, refrigerate the pudding overnight before unmolding.
  9. Prepare the Cranberry Compote:
  10. In a large nonreactive saucepan, such as copper or enamel-coated cast iron, bring water and light brown sugar to a boil. Cook for about 5 minutes.
  11. Add the fresh cranberries and simmer until they soften and the sauce thickens, around 25 minutes.

Jul 20, 2024