Orange and Cranberry Bread Pudding

23 Nov



This year I wanted a Thanksgiving feast inspired what the pilgrims would’ve really eaten back on that first Thanksgiving. We know this would’ve included things such as water fowl, seafood, corn, and nuts. But what about dessert? This is what stumped me, but thanks to the internet, it wasn’t long before I stumbled upon this delectable bread pudding. It combined the two things I had desired in a holiday dessert: traditionally inspired and modernly sweet.

Orange and Cranberry Bread Pudding

(courtesy of The Swag Country Inn and Restaurant)


For the Bread Pudding:

2 oranges, zested and juiced

1/2 cup dried cranberries

6 egg yolks

2 1/2 cups whole milk

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 loaf chopped bread

For the Salted Caramel:

2 cups granulated sugar

1 cup heavy cream

1/2 cup water

2 teaspoon sea salt


Preheat oven to 350 degrees F. Whisk together first seven ingredients until well incorporated. Toss mixture with bread, and let sit for 20 minutes before baking to allow bread to absorb custard mixture.

Meanwhile, grease an 8×8-inch baking dish or cast iron skillet. Add bread mixture to pan and bake for 45-60 minutes, or until the top is golden brown. Remove and let cool on counter.

To make the caramel, add sugar and water to a medium saucepan. Bring to a boil over medium heat, and cook sugar until amber in color. Swirl pan to ensure even browning, but do not stir. Use a pastry brush dipped in water to remove any sugar crystals from the sides of the pan.

Remove from heat and add cream. (Mixture will bubble up.) Return to heat and bring to a simmer. Stir mixture well, and remove off heat. Stir in salt.

Serve warm caramel sauce alongside bread pudding.

Note: Both the bread pudding and the caramel sauce can be made up to 3 days before serving. Warm caramel in a saucepan and bread pudding in the oven before serving.

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