Individual Cranberry-Ginger Bread Puddings Recipe

Name: Individual Cranberry-Ginger Bread Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons Softened butter, divided (1 to grease cups and 2 to top pudding.); 4 Slices baguette, cut/ torn into fourths; 4 tablespoons Fresh or frozen cranberries, chopped; 2 tablespoons Raisins; 8 Thin slices Granny Smith apple, cored, but not peeled; Dash Cinnamon; 2 Eggs; 1 cup Milk; 1/4 teaspoon Vanilla extract; 1/4 teaspoon Ground (dry) ginger; 1/8 cup White granulated sugar; 2 teaspoons Grated white chocolate, optional

Servings: persons

3 teaspoons Softened butter, divided (1 to grease cups and 2 to top pudding.)
4 Slices baguette, cut/ torn into fourths
4 tablespoons Fresh or frozen cranberries, chopped
2 tablespoons Raisins
8 Thin slices Granny Smith apple, cored, but not peeled
Dash Cinnamon
2 Eggs
1 cup Milk
1/4 teaspoon Vanilla extract
1/4 teaspoon Ground (dry) ginger
1/8 cup White granulated sugar
2 teaspoons Grated white chocolate, optional

1
Preheat oven to 400 degrees Fahrenheit.
2
Using 1 teaspoon of the butter, grease two large oven safe cups or ramekins. (I use Apilco cappucino-sized cups that hold 11 ounces.) Place four pieces of bread, overlapping to fit, in the bottom of each cup. Add 1 tablespoon cranberries, 1 tablespoon raisins, and 2 slices apple. Sprinkle with cinnamon. Repeat, leaving out raisins in second layer.
3
In a medium bowl or 4-cup glass measuring cup, beat together eggs, milk, vanilla, and ground ginger. Dividing equally, pour egg mixture over the bread and fruit in each cup/ramekin, not filling more than 3/4 full. Press bread down into egg mixture to moisten, but not to submerge necessarily. Dot the top of each bread pudding with one teaspoon of butter.
4
Place cups on a rimmed baking sheet. Bake 30-40 minutes or until golden and custard is just set. Remove from oven and add one teaspoon grated white chocolate to the top of each, if desired. Let cool/rest 10-15 minutes before eating. Tie each cup with a ribbon and serve warm. (Great cold for breakfast, too.)

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons Softened butter, divided (1 to grease cups and 2 to top pudding.), 4 Slices baguette, cut/ torn into fourths, 4 tablespoons Fresh or frozen cranberries, chopped, 2 tablespoons Raisins, and more.

Yes, Individual Cranberry-Ginger Bread Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Individual Cranberry-Ginger Bread Puddings

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