Cranberry Bread Pudding
YIELD Makes 12 servings
|1||cup dried sweetened cranberries|
|5||eggs, lightly beaten|
|1||tablespoon baking powder|
|1/2||teaspoon ground cinnamon|
|1||loaf (16 ounces) French bread, torn in small pieces|
|1||cup butter or margarine|
|1/2||to 3/4 cup brandy|
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- Combine 1 quart milk, 2 cups sugar, cranberries, eggs, vanilla, baking powder and cinnamon in large bowl; stir until well blended. Add bread and toss to blend thoroughly. Pour mixture into prepared dish. Bake 50 to 70 minutes or until golden and knife inserted into center comes out clean.
- For Brandy Sauce, combine 1-1/2 cups sugar with butter and 1/2 cup milk in small saucepan. Heat over medium-high heat, stirring frequently, until butter melts and sugar dissolves. Remove from heat. Stir in brandy.
- Cut bread pudding into squares. Spoon sauce over each serving.
This recipe appears in: Custards & Puddings
|Serving Size:||1 3X4-inch slice pudding plus 1/4 cup sauce|
|Saturated Fat||12 g|
|Total Fat||21 g|
|Calories from Fat||31 %|
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