Orange Cranberry Bread Pudding With Vanilla Sauce Recipe

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Orange Cranberry Bread Pudding With Vanilla Sauce

Serving Size: 8-10

Orange Cranberry Bread Pudding With Vanilla Sauce

Bread pudding with cranberries, orange zest and a vanilla cream sauce


    Bread Pudding
  • 8 pieces Texas toast or favorite thick-sliced bread
  • 1/2 cup dried cranberries
  • 2 cups whole milk, divided
  • 6 ounces white baking chocolate, melted
  • 3 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 1/2 teaspoon cinnamon
  • Zest of 2 medium oranges
  • Vanilla Sauce
  • 2 egg yolks
  • 1 tablespoon vanilla
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 tablespoons Grand Marnier or favorite orange-flavored liqueur


    Bread Pudding
  1. Preheat oven to 350 degrees F.
  2. Lightly grease 8x8 inch baking dish.
  3. Cut bread into 1x1 inch cubes.
  4. Spread evenly in baking dish.
  5. Sprinkle cranberries evenly over bread.
  6. Set aside.
  7. Heat 1 cup milk and melted white chocolate in small saucepan over medium-low heat, stirring until milk and chocolate are combined.
  8. Whisk eggs, remaining 1 cup milk, sugar, vanilla, salt, cinnamon, and orange zest in a small bowl; add to melted chocolate mixture, stirring to combine.
  9. Pour mixture over bread.
  10. Let sit 10 minutes, allowing bread to absorb the liquid.
  11. Bake for 30-35 minutes in a water bath until a knife inserted comes out clean.
  12. Vanilla Sauce
  13. Whisk egg yolks, vanilla sugar, and cornstarch in medium bowl until fully combined and slightly foamy.
  14. Set aside.
  15. Heat milk and cream in a medium saucepan over medium heat for 3 to 5 minutes, until bubbly around the edges.
  16. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.
  17. Return mixture to saucepan and cook over medium-low heat until thick and bubbly for 2 to 3 minutes, stirring constantly.
  18. Remove from heat and stir in Grand Marnier.
  19. Set aside until ready.
  20. Serve
  21. Cut bread pudding into squares and drizzle with warm vanilla sauce.

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