Annanized Bread Pudding

This bread pudding is so amazing.  The outside is crispy, while the inside remains creamy and wonderful.  The sweetness of the orange juice is toned down by the tartness of the cranberries.  You could top it with maple syrup or make a sugar glaze, but I don’t think it needs it.  This is really simple to put together but does take some advanced planning for best results.  I suggest starting about two days in advance, but you could make it and bake it and see how it comes out.

 

Necessary Items

1 loaf (18-20 slices) bread, cubed and left out overnight, (or for enough hours to dry it out a little)

1 C dried cranberries (give or take to your liking)

8 eggs

2 1/2 C milk

1/4 C orange juice concentrate

juice of one orange

zest of one orange

1 1/2 C sugar

 

Process

Grease a 9×13 baking dish and arrange the cubed bread, (I used white this times, but have used wheat.  It’s still good, but not as wonderfully creamy).  You should have enough bread to fill the dish nicely. Sprinkle the tope with cranberries.

Combine the last six ingredients in a blender.  Pour over the bread making sure to get all the bread cubes soaking.  Cover and place it in the fridge overnight or up to twelve hours.

Preheat oven to 350.  Set the dish out and allow it to warm  a little before putting it in the oven lest the dish breaks due to thermal shock and all of your hard work is wasted.  Bake for 1 hr and 20-30 minutes.  You’ll need to check it the last ten minutes to make sure the tips don’t burn.  You will know it’s done because it will be all puffed up, the top edges will be toasted, and a toothpick should come out clean.  Let it sit for 30 minutes before cutting.

It is good cold, but exquisite warm.  The kids liked it, but were really close to loving it.  My husband, who hates bread pudding and custards of any kind, loves this recipe.  He calls is, “Orange Cranberry Deliciousness”.  When he found out I was making it, he made me promise to save him a piece.  Here it is honey, waiting for you to get home.

(Forgive the picture.  I am reduced to using my phone for photo and it likes to make things yellowish.)

 

 

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