Tangerine Cinnamon Bread Pudding Recipe

Name: Tangerine Cinnamon Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf sliced day old cinnamon-swirl bread; 3 fresh tangerines, zest & juice; 3 fresh tangerines, peeled and sliced; 1/2 cup dried pineapple; 1/2 cup dried currant; 1/2 cup dried cherries; 1 cup pecans, oven roasted; 1/2 light brown sugar; 1/4 cup light brown sugar; 1 cup heavy cream; 2 cups whole milk; 1/2 cup sugar; 4 large eggs; 2 teaspoons butter, melted and cooled; 1 teaspoon lemon extract; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1 (8 ounce) jar tangarine marmalade (my own recipe); 2 cups whipping cream; 1/2 cup sugar; 1/4 teaspoon cream of tartar

Servings: persons

1 loaf sliced day old cinnamon-swirl bread
3 fresh tangerines, zest & juice
3 fresh tangerines, peeled and sliced
1/2 cup dried pineapple
1/2 cup dried currant
1/2 cup dried cherries
1 cup pecans, oven roasted
1/2 light brown sugar
1/4 cup light brown sugar
1 cup heavy cream
2 cups whole milk
1/2 cup sugar
4 large eggs
2 teaspoons butter, melted and cooled
1 teaspoon lemon extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 (8 ounce) jar tangarine marmalade (my own recipe)
2 cups whipping cream
1/2 cup sugar
1/4 teaspoon cream of tartar

1
Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
2
peel and then slice 3 additional tangarines.pre-heat oven.
3
to 350*, then roast pecans till light brown, then coarse chop. reserve 1/2 CUP for topping. whisk together heavy cream, whole milk , tangarine juice,.
4
eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
5
mix together dried pineapple,currants, cherries, pecans,.
6
except reserved,and brown sugar except 1/4 CUP.
7
spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
8
bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
9
top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
10
last 1/2 of the sliced tangarines,.
11
top with last layer of cinnamon bread, pour remaining.
12
liquid mixture over the top, cover with saran wrap.
13
an d let sit for 10 minutes till soaked up.
14
remove wrap then top with reserved pecan and 1/4 CUP
15
brown sugar, bake in 350* oven for 35 minutes or till.
16
light brown on the top.
17
while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
18
let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
19
top with whipped cream and serve.

1414

kcal

Calories

100

Fat

117

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 22 ingredients. The key ingredients include: 1 loaf sliced day old cinnamon-swirl bread, 3 fresh tangerines, zest & juice, 3 fresh tangerines, peeled and sliced, 1/2 cup dried pineapple, and more.

Yes, Tangerine Cinnamon Bread Pudding 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!

Tangerine Cinnamon Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions