Cranberry Breakfast Bread Pudding
User Reviews
5
Cranberry Breakfast Bread Pudding
Description
Cranberry Breakfast Bread Pudding begins by drying bread cubes to prevent sogginess, then layering them with dollops of a cream cheese blend flavored with orange zest and warm spices. A simmered cranberry mixture, made from fresh or frozen cranberries, orange juice, and brown sugar, adds a tart component across the layers. The pudding is soaked overnight in an egg and eggnog custard infused with vanilla and sugar, allowing flavors to meld and the bread to absorb the custard thoroughly before baking.
Baking covered then uncovered creates a soft, custardy interior with a lightly golden top. This dish combines creamy, sweet, and tangy notes with a tender texture from the eggnog custard and softened bread cubes, making it a satisfying morning dish.
It can be served warm and garnished with an optional glaze of icing sugar, eggnog, and butter. Leftovers should be stored in an airtight container and reheated gently to maintain softness.
Ingredients
- 12 lices white bread cut into 1-inch cubes
- 12 large egg
- 2 cups eggnog or milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cranberry Mixture (or use 1 1/2 cups leftover cranberry sauce)
- 3 cups cranberries fresh or frozen, about 12 ounces
- 1 cup orange juice or water
- ½ cup brown sugar
Cream Cheese Mixture
- 8 ounces cream cheese
- 1 teaspoon orange zest
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves ground
Instructions
- Leave the bread on the counter overnight to dry out or bake on a baking sheet at 350°F for about 8 minutes to slightly dry it out. Cool completely.
Cranberry Mixture
- Combine all of the cranberry mixture ingredients in a saucepan over medium heat. Simmer 10 minutes. Set aside to cool.
Cream Cheese Mixture
- In a medium bowl, combine cream cheese mixture ingredients; mix until fluffy.
Assembly
- Grease a 9x13 inch baking dish. Layer half of the bread cubes in the dish. Top with dollops of the cream cheese mixture and the cranberry sauce. Place remaining bread on top.
- Whisk eggs, eggnog, sugar, and vanilla until well mixed. Pour over the bread cubes, cover with foil and refrigerate at least 4 hours or overnight.
- Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
- Bake covered for 30 minutes then uncover and bake for an additional 30 minutes or until a knife inserted in the center comes out clean and is hot. Garnish with mint and sugared cranberries if desired.
Notes
- Dry bread cubes overnight or bake briefly to avoid soggy pudding.
- Leftover cranberry sauce can substitute the fresh cranberry mixture, though it may be sweeter.
- Eggnog may be replaced with milk or a milk-cream blend as desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating before serving.
- An optional sweet glaze can be made with icing sugar, eggnog, and softened butter for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480 | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 314mg | 105% |
| Sodium | 408mg | 17% |
| Potassium | 393mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 265mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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