Cranberry Orange Bread Pudding


2 cups half-and-half
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon grated orange zest
2 teaspoons vanilla extract
4 eggs, beaten
6 slices Breadsmith 100% Whole Wheat bread, crumbled
1/2 to 1 cup dried cranberries


Preheat oven to 350 degrees. Scald half-and-half, heating in saucepan until tiny bubbles form around edges.
Over medium-low heat, add sugar and butter.
When butter has melted, add orange zest, vanilla and eggs.
Mix in breadcrumbs, then dried cranberries. Cook until mixture is smooth.
Fill six 2x4-inch custard cups with mixture. Pour 2 cups water in 9x12-inch baking pan.
Place custard cups in water in pan and bake 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool about 5 minutes before serving.
Makes 6 servings.

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