Cranberry Bread Pudding
- 1/2 cup plus 2 tablespoons (divided) C&H® Granulated Sugar
- 3 large eggs
- 2 egg yolks
- 2 cups milk
- 1 cup heavy whipping cream plus 1 cup for optional topping
- 1 tablespoon orange rind, finely grated
- 6 slices thin white bread
- butter or margarine, softened
- 1/3 cup fresh cranberries
- 1/3 cup water
Preheat oven to 375°F. Grease an 11x7x2-inch baking dish; set aside.
In medium bowl, beat 1/2 cup sugar and eggs until creamy. In large saucepan, heat milk, 1 cup cream and orange rind to scalding; do not boil. Stir 3 tablespoons of milk mixture into eggs; beat mixture back into hot milk.
Lightly butter one side of each bread slice. Line bottom of baking dish with bread, buttered side up. Pour milk mixture through strainer over bread. Set baking dish into larger baking dish; add enough hot water into large baking dish to come up the sides one inch.
Bake 30 minutes.
In small saucepan, combine cranberries and water. Bring to a boil, reduce heat and simmer, stirring occasionally until berries pop, about 5 minutes. Remove from heat and add 2 tablespoons sugar; stir until sugar dissolves. Spread cranberry sauce gently over bread pudding.
Continue baking another 15 minutes, or until toothpick inserted in center comes out clean. Serve warm or cool.
Top with whipped cream, if desired.