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Two Sisters Times Two, Serial #35 and Orange Cranberry Bread Pudding

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In case you were starting to think about Thanksgiving desserts . . .

Not that Reading and Recipes would jump the gun by two weeks–but, hey, you’ve got to plan the menu, buy the ingredients, figure out the prep time, reserve a slot in the oven schedule, and so on. With all that planning in mind, two weeks isn’t too soon to be thinking about Thanksgiving.

And we think this Orange Cranberry Bread Pudding would be a delicious, scrumptuous, colorful, and unique addition to your Thanksgiving menu. To top that off, it’s easy to prepare and serve, and can be made a day or two ahead, refrigerated, and warmed just before serving. If you have a small gathering, it can be your main dessert. If you’re having a large crowd, it can be one of several selections on the dessert table. Either way, it will be a hit with your guests, a new and flavorful comfort food in the fall/Thanksgiving theme.

But wait a minute. Maybe you need to sample this bread pudding before serving it to guests. No problem at all! Mix yourself up this small-batch recipe and give it a try. It’ll be the most fun you ever had with a taste test!

Cranberry Orange Bread Pudding

Orange Cranberry Bread Pudding

1/2 cup cream*

1/3 cup white chocolate chips

2 eggs

1/4 cup milk

1/2 cup orange juice

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3 cups cubed stale bread

1/4 cup dried cranberries

Preheat your oven to 350 degrees. Grease a 5×7 inch pan, and set aside.

Add the milk and white chocolate to a saucepan. Heat over medium heat, stirring constantly, until the white chocolate is completely melted. Remove from heat and allow to cool for a few minutes. Meanwhile, in a separate bowl, whisk together the eggs, cream, orange juice, vanilla extract, salt, and ground cinnamon until all of the ingredients are combined. Slowly pour the milk-white chocolate mixture into the orange juice and whisk ingredients together.

Add the cubed bread and dried cranberries to the liquid. Press bread into the liquid so every piece is covered. Allow bread to soak for 10 minutes.

Pour the bread pudding into the prepared pan. Baked in preheated oven for 20-25 minutes, or until set and golden brown. Remove the bread pudding from the oven and allow to cool slightly before serving. If you want to make a sauce to drizzle on top the bread pudding, try this vanilla sauce recipe. A dollop of whipped cream or small scoop of vanilla ice cream on top of the bread pudding is also delicious.

Serves 4.

*Cream makes this bread pudding extra rich. Feel free to substitute milk or half and half for the cream.

Cran Orange Bread Pudding

{Adapted from Magical Recipes}

Click below to listen to or read Serial #35 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #35, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #35, text © Jeffrey Anderson


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