Cranberry Bread Pudding is one of my favorite desserts!
I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten- free diners: This is for you too!
I adore the tang of cranberries:
I stock up on them when they are in season, and use them year round. You will love the kick and the bold ruby-colored specks the cranberries add.
Any bread will do for this bread pudding as long as it is not crusty (in other words, don‘t use baguette or ciabatta!). Nothing to it: All aboard—one step and you‘re done!
Individual desserts: Pour into greased muffin molds and reduce the baking time to about 30 minutes.
- 1-pound loaf bread, gluten-free OK, cut up in large chunks
- 3 1/2 cups milk or dairy-free milk, low-fat OK
- 2 pouches Levana Nourishments Mixed Berry
- 4 eggs
- 2 cups all-fruit apricot or seedless raspberry or strawberry preserves
- 1 cup light olive oil or coconut oil
- 3 cups fresh or frozen cranberries, coarsely chopped (food processor)
Preheat the oven to 375°F. Mix all ingredients except cranberries by hand in a bowl, breaking up the bread and preserves as you go. Fold in the cranberries.
Pour the batter into a greased 10-inch round pan, or into 8 medium muffin molds. Bake for about 40 minutes (a little less for individual bread puddings), or a little longer, until the pudding looks nice and puffy, and the center is barely firm. Serve warm or at room temperature, alone or with a scoop of sorbet or vanilla ice cream. Makes about 8 servings.
Variation: Apple bread pudding: Skip the cranberries, and reduce the milk to 2 cups. Add 4 Granny Smith (green) apples, unpeeled and coarsely grated, and 2 tablespoons cinnamon, 3 tablespoons rum or brandy (optional). Proceed just as above.