Cranberry bread pudding: Recycling in style!
I often whip up this treat after a party, when I look to recycle my leftover bread.
Attention gluten- free diners: Cranberry bread pudding is for you too!
Any bread will do as long as it is not too crusty (in other words, don‘t use baguette or ciabatta!). You will love the kick and the bold ruby-colored specks the cranberries add. Nothing to it: All aboard—one step and you‘re done! Individual desserts: Pour into greased muffin molds and reduce the baking time to about 45 minutes.
Fill up on fresh cranberries when they are plentiful!
I love them too much! I just can’t wait for next fall, so I buy as many bags as my freezer will accommodate, and enjoy them anytime, everywhere!
- 1-pound loaf bread, gluten-free OK, cut up in large chunks
- 3 cups milk or dairy-free milk, low-fat OK
- 4 eggs
- 2 cups all-fruit apricot preserves
- ½ cup sugar
- 1 cup oil
- 3 tablespoons Creme de Cassis (liquor stores)
- 3 cups fresh or frozen cranberries, coarsely chopped (food processor)
Preheat the oven to 375°F.
Mix all ingredients except cranberries by hand in a bowl, breaking up the bread and preserves as you go. Fold in the cranberries. Pour the batter into a greased 9-by-13-inch pan, or a greased 10-inch round pan. Bake for about 1 hour, or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce, and a scoop of sorbet or vanilla ice cream. Makes a dozen servings.
Variation: Apple bread pudding:
Skip the cranberries and cassis, and reduce the milk to 2 cups. Add 4 Granny Smith (green) apples, unpeeled and coarsely grated, and 2 tablespoons cinnamon, 3 tablespoons rum or brandy. Proceed just as above.