This delicious bread pudding is a great dessert choice for Thanksgiving or Christmas dinner, or any fall or winter meal.
Serve the pudding warm with a vanilla sauce or a drizzling of cream.
- 5 to 6 cups torn brioche bread or rolls, about 8 ounces
- 1/2 cup dried cranberries, coarsely chopped
- juice and finely grated zest of 2 oranges (1/2 cup juice and about 2 teaspoons zest)
- 2 teaspoons vanilla
- 4 tablespoons butter
- 3 cups half-and-half, heated until hot but not boiling
- 4 large eggs
- 1 cup granulated sugar
In a large bowl, combine torn bread, cranberries, orange zest, and juice. In another bowl, whisk together the vanilla, butter, half-ahd-half, and eggs. Pour over the bread; stir in 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.
Serves 6 to 8.