Spiced Cranberry Bread Puddings Recipe

Name: Spiced Cranberry Bread Puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar, divided; 1/2 cup organic frozen cranberry juice cocktail concentrate, thawed; 1/2 cup orange juice; 2 teaspoons finely grated orange peel; 3 cups cranberries (about 12 ounces), unthawed if frozen; Nonstick vegetable oil spray; 12 slices white sandwich bread; 1/4 cup apricot preserves; Ground cinnamon; Freshly grated nutmeg; 4 large eggs; 1 tablespoon Grand Marnier or other orange liqueur; 1 teaspoon vanilla extract; 1/4 teaspoon coarse kosher salt; 2 cups heavy whipping cream

Servings: persons

1 cup sugar, divided
1/2 cup organic frozen cranberry juice cocktail concentrate, thawed
1/2 cup orange juice
2 teaspoons finely grated orange peel
3 cups cranberries (about 12 ounces), unthawed if frozen
Nonstick vegetable oil spray
12 slices white sandwich bread
1/4 cup apricot preserves
Ground cinnamon
Freshly grated nutmeg
4 large eggs
1 tablespoon Grand Marnier or other orange liqueur
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
2 cups heavy whipping cream

1
Bring 1/2 cup sugar, cranberry juice concentrate, orange juice, and grated orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same pan. Boil until very thick and reduced to generous 1/2 cup, about 7 minutes. Fold berries into syrup. Cool to room temperature. DO AHEAD:
2
Cover and chill. Bring to room temperature before using.
3
Spray six 1- to 1 1/4-cup ramekins with nonstick spray. Line bottom of each with round of parchment paper. Cut round from each bread slice to fit bottom of ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.
4
Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.
5
Whisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, 1/4 cup at a time, over bread in each ramekin (generous 1/2 cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.
6
Preheat oven to 350u00b0F. Place puddings in 13x9x2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around each. Turn out onto plate; peel off paper. Spoon some reserved syrup over. Serve warm.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup sugar, divided, 1/2 cup organic frozen cranberry juice cocktail concentrate, thawed, 1/2 cup orange juice, 2 teaspoons finely grated orange peel, and more.

Yes, Spiced Cranberry 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.

That's it — enjoy your meal!

Spiced Cranberry Bread Puddings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions