Cranberry Walnut Bread Pudding A La Yum Food

CRANBERRY WALNUT BREAD

Steps:

• Place all of the ingredients (except the cranberries and the walnuts) in the pan of the bread machine in the order recommended by the manufacturer. Select Light Crust and Sweet Cycle and press Start.
• If your machine has a Fruit setting, add the cranberries and walnuts at the signal, or around 5 minutes before the kneading cycle has finished.

CRANBERRY BREAD PUDDING

Steps:

• Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
• Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 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.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

CRANBERRY-PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degree F.
• Coat a 2-quart square baking dish with nonstick cooking spray.
• In the prepared baking dish, combine bread cubes and dried cranberries; set aside.
• In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon.
• Slowly pour pumpkin mixture over bread mixture in baking dish.
• Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes.
• Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm.

CRANBERRY-COCONUT BREAD PUDDING PIE

Steps:

• Put dried cranberries and spiced rum in a microwave-safe bowl. Microwave on high 1 minute or until hot. Remove and let stand 15 minutes or until cranberries are softened and plumped. Drain, reserving liquid for the Cranberry-Rum Sauce (about 2 Tbsp).
• Meanwhile, heat oven to 350ºF. You'll need a greased 9-in. deep-dish pie plate and a large roasting pan. Bring about 8 cups water to a boil in microwave or on stove.
• . Whisk eggs, egg yolks, sugar, vanilla, salt and nutmeg in a large bowl until blended. Whisk in heavy cream and milk. Set aside.
• Slice bread into 3/4-in. slices. Reserve 10 of the nicest (for the "crust"), then cut remaining into bite-size chunks.
• Dip each of the 10 slices of bread into the egg mixture until generously and evenly moistened. Arrange the slices vertically around the edge of the dish. (The slices should extend a little above the rim.) Press the bottoms of the slices against the dish to fit its shape.
• In a large bowl, toss remaining bread chunks, the drained cranberries and 3/4 cup of the coconut. Fill center of pie plate with mixture. Pour egg mixture evenly over top, making sure to soak all the bread pieces. Sprinkle with remaining 1/4 cup coconut.
• Put pie plate into roasting pan; place on oven rack. Pour hot water into pan to come about halfway up sides of pie plate.
• Bake 50 to 60 minutes, until golden and firm in center. Serve warm with Cranberry-Rum Sauce.
• Cranberry-Rum Sauce: In a microwave-safe bowl, whisk cranberry sauce, spiced rum , water and vanilla extract. Microwave on high 2 minutes. Whisk and microwave 1 minute more until smooth and hot.