Cranberry Bread Pudding
Description
Cranberries and raisins are folded into a sweet bread pudding batter for a colorful dessert for holidays and special occasions. It makes a great breakfast strata, too!
Ingredients
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3 cups milk
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1 1/2 cups heavy whipping cream
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3/4 cup white sugar
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5 eggs
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1 1/2 teaspoons lemon zest
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1 1/2 teaspoons kosher salt
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1/4 teaspoon ground cinnamon
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3/4 vanilla bean, split and seeds scraped away
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1 1/2 French baguettes, cut into 2-inch slices
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1/2 cup golden raisins
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1 cup cranberries
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2 teaspoons butter
Directions
1
Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
3
Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
4
Bake in the preheated oven for 45 minutes. Remove foil and bake until pudding is set and lightly browned, about 15 more minutes.