Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices.  This Cranberry Bread Pudding has been simplified by using purchased toasted bread cubes.

Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Bread Pudding:   2 ½ cups unseasoned toasted bread cubes (from 12 oz. pkg.)

1 ½ cups milk

¼ firmly packed brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. vanilla

2 eggs, beaten

½ cup sweetened dried cranberries

Sauce:   1/3 cup sugar

1/3 cup firmly packed brown sugar

1/3 cup whipping cream

1/3 cup butter

1 tsp. vanilla

Heat oven to 350 F.  Grease 1-quart casserole.  In greased casserole, combine bread cubes and milk; mix well.

In medium bowl, combine ¼ cup brown sugar, cinnamon, nutmeg, ½ teaspoon vanilla and eggs; blend well.  Stir in cranberries.  Add egg mixture to bread cube mixture; mix well.

Bake at 350 F. for 45 to 50 minutes or until pudding is set.

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well.  Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally.  Stir in 1 teaspoon vanilla.  Serve warm sauce over warm pudding.

Tip:  The bread pudding can be assembled in the casserole and refrigerated overnight before baking it.  The sauce can be made a day ahead and refrigerated; reheat it just before serving.

(Recipe for the Cranberry Bread Pudding was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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