Cranberry Orange Bread Pudding

Cranberry Orange Bread Pudding
Cranberry Orange Bread Pudding
Robyn Lindars

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.

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8
Servings
108
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Robyn Lindars of grillgirl.com.

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
1g
1%
Sugar
8g
9%
Cholesterol
2mg
1%
Carbohydrate, by difference
24g
18%
Protein
3g
7%
Vitamin A, RAE
22µg
3%
Vitamin B-12
1µg
42%
Calcium, Ca
59mg
6%
Fiber, total dietary
2g
8%
Folate, total
44µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Phosphorus, P
102mg
15%
Selenium, Se
1µg
2%
Sodium, Na
114mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
35g
1%
Zinc, Zn
1mg
13%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.