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.
Recipe courtesy of Robyn Lindars of grillgirl.com.
- 1½ Cup milk
- 4 eggs
- ¼ Cup triple sec
- 2 Teaspoons 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
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.