Orange And Cranberry Bread Puddin Food

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-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.

BEST CRANBERRY ORANGE BREAD PUDDING

Steps:

• Butter a 9" square pan or 11 x 7 " baking dish.
• Heat oven to 350*.
• In a large bowl, combine torn bread, cranberries, orange zest, and juice.
• In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
• Pour over the bread; stir in the sugar.
• Let bread soak for about 5 minutes.
• Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch.
• Bake for 45 to 55 minutes or until set.
• Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
• ENJOY!

ORANGE BREAD PUDDING

Steps:

• Sift the flour and baking powder and mix well.
• In a seperate bowl, mix the butter and sugar and beat till light.
• Add the beaten eggs and mix until well blended.
• Next add the fruit, bread crumbs and orange rind.
• Fold in the flour and orange juice alternately.
• In a pudding mould, Layer the bottom with maple syrup.
• Sprinkle the almond slivers on it.
• Pour the mixed pudding batter into the mold over the syrup it.
• Put a lid on the mold and put it in a rice cooker.
• Pour water in the cooker upto half the mould height.
• Switch the cooker into cooking and let it cook for 1 hours.
• After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
• Invert the mould into a plate and cut into slices.
• Serve warm with custard.