Cranberry Orange Bread Pudding
Cranberry Orange Bread Pudding
Admit it. You’re a canned cranberry addict. The unnatural jiggle when it finally shakes free of the can, the perfect circles it makes (complete with the little ridges from the shape of the can) when sliced, and the way that it spreads so nicely on your leftover turkey sandwich. But what about the fresh cranberries that make their way to the produce section of your local market this time of year? Here’s a seasonal bread pudding that makes perfect use of those tart little gems, courtesy of Robyn Medlin Lindars of GrillGirl.com.Click here for more of our best bread pudding recipes.
Servings
8
servings
Ingredients
- 1½ cup milk
- 4 eggs
- ¼ cup triple sec
- 2 teaspoon orange zest
- 1 cup cranberries
- ½ cup dried cranberries, such as craisins
- ½ cup sugar
- ¾ loaf challah or brioche bread, torn into small pieces
Directions
- Mix all of the ingredients together and let them sit for 20 minutes. Pour the mixture into a cast iron skillet and bake on the grill (using indirect heat) for 30 minutes, until the bread pudding rises and gets golden around the edges.