Cranberry Bread Pudding
I halved this recipe and it was the perfect size for a small/medium family gathering!
1-1/2 loaves of white bread, cut into 1-inch cubes (about 15 cups)
15 eggs
2-1/2 cups milk
3/4 cup brown sugar, firmly packed
2-1/2 teaspoons vanilla extract
2-1/2 teaspoons cinnamon
1 teaspoon salt
3 tablespoons Challenge unsalted butter, at room temperature
2-1/2 cups dried cranberries
In large mixing bowl, lightly beat together eggs, milk, brown sugar, vanilla, cinnamon and salt until combined. Add bread cubes, cover with plastic wrap and soak in the refrigerator at least 30 minutes or overnight.
Spread butter on all sides of a 10-cup fluted baking pan. Preheat oven to 350 F. Sprinkle 1/4 cup dried cranberries into baking pan. Stir remaining cranberries into bread cube mixture and pour mixture into baking pan. Bake until top is golden and firm to touch, about 50 to 60 minutes.
1-1/2 loaves of white bread, cut into 1-inch cubes (about 15 cups)
15 eggs
2-1/2 cups milk
3/4 cup brown sugar, firmly packed
2-1/2 teaspoons vanilla extract
2-1/2 teaspoons cinnamon
1 teaspoon salt
3 tablespoons Challenge unsalted butter, at room temperature
2-1/2 cups dried cranberries
In large mixing bowl, lightly beat together eggs, milk, brown sugar, vanilla, cinnamon and salt until combined. Add bread cubes, cover with plastic wrap and soak in the refrigerator at least 30 minutes or overnight.
Spread butter on all sides of a 10-cup fluted baking pan. Preheat oven to 350 F. Sprinkle 1/4 cup dried cranberries into baking pan. Stir remaining cranberries into bread cube mixture and pour mixture into baking pan. Bake until top is golden and firm to touch, about 50 to 60 minutes.