Spiced Cranberry Bread Puddings Food

SPICED CRANBERRY BREAD PUDDINGS

Steps:

• Bring 1/2 cup sugar, cranberry juice concentrate, orange juice, and grated orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same pan. Boil until very thick and reduced to generous 1/2 cup, about 7 minutes. Fold berries into syrup. Cool to room temperature. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.
• Spray six 1- to 1 1/4-cup ramekins with nonstick spray. Line bottom of each with round of parchment paper. Cut round from each bread slice to fit bottom of ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.
• Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.
• Whisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, 1/4 cup at a time, over bread in each ramekin (generous 1/2 cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.
• Preheat oven to 350°F. Place puddings in 13x9x2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around each. Turn out onto plate; peel off paper. Spoon some reserved syrup over. Serve warm.

SPICED CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
• Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
• Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
• Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

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.

INDIVIDUAL APPLE BREAD PUDDINGS WITH SPICED ICE CREAM

Steps:

• Put the cranberries, whiskey, and 2 tablespoons water in a small bowl and soak until the cranberries are soft, about 1 hour.
• Meanwhile, let the ice cream sit at room temperature until slightly softened, about 30 minutes. Transfer it to a bowl, then fold in the pumpkin spice. Cover and refreeze the ice cream.
• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter four 6-ounce ramekins and put them on a baking sheet.
• Whisk together the eggs, heavy cream, milk, sugar, apples, cinnamon and salt in a medium bowl. Reserve 1 cup of bread cubes and add the remaining bread to the bowl with the egg mixture. Stir to combine and allow the bread to soak for at least 30 minutes. Add the cranberry mixture to the bread mixture and mix well, then spoon into the prepared ramekins. Toss the remaining bread cubes with the melted butter, then top the puddings evenly with the bread cubes. Bake the puddings until just set but still loose in the centers, about 20 minutes. Let the puddings rest at room temperature for 5 to 10 minutes before serving. Serve the puddings warm with a scoop of the spiced ice cream.
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SPICED CRANBERRY CRISP CAKE

Steps:

• Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.

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 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.