Cranberry Orange Bread Pudding Food

CRANBERRY ORANGE BREAD PUDDING

Steps:

• Serve with vanilla sauce, whiskey sauce , or a little heavy cream.
• Enjoy.

CRANBERRY-ORANGE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees oven.
• Bake sweet rolls per package and set aside to cool.
• Soak dried cranberries in orange juice for 10-15 minutes.
• In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
• Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
• Sprinkle dried cranberries, juice and pecans over roll pieces.
• Pour egg mixture over bread, making sure all pieces are soaked.
• Bake in preheated oven for 45 minutes.
• Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.

CRANBERRY ORANGE BREAD PUDDING

Steps:

• In large bowl,whisk eggs, add sugar and beat well.
• Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
• Cover with plastic wrap and put into the fridge.
• After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
• Spray a 13 X 9 inch pan with cooking spray.
• Take pudding out of the fridge, stir vigorously.
• Add cranberries and stir, mixing well.
• Pour half of the pudding into the prepared pan.
• With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
• Carefully spoon rest of pudding into pan; it will be very full so be careful.
• Bake in a preheated 325 degree oven for approximately 50 minutes.
• Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
• Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.

CRANBERRY-ORANGE AND ALMOND PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
• Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
• Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
• Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
• Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

CRANBERRY-ORANGE BREAD PUDDING

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
• In large bowl, beat half-and-half, sugar, melted butter, eggs, 1 teaspoon orange peel and the vanilla with whisk. Stir in bread cubes, cranberries and toasted pecans. Let stand 10 minutes.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour bread mixture into baking dish. Bake 40 to 45 minutes or until set.
• In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Drizzle over bread pudding. Garnish with whipped topping and additional orange peel. Serve warm.

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
• Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
• Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.