Cranberry Bread Pudding with Cranberry Compote
Serves: 8 servings
Ingredients:
11
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. |
Published on Jul 20, 2024 by Luminița