Cranberry Orange Bread Pudding
When I told my husband I was going to make bread pudding for dessert on New Year’s he said that sounds good. Fast-forward to New Year’s, and come to find out, he had no idea what bread pudding even was. God I love him so much! Never mind the fact that I made bread pudding for Christmas the year before. Bless his big heart, he just shows up for the food and doesn’t really care what it is as long as it tastes good.
This bread pudding was so yummy. I love a cranberry and orange combo especially during the winter, making this the perfect holiday dessert. Especially because you can make it the night before and just pop it in the oven when you’re ready. I absolutely love those kinds of recipes when I know I’m going to be making a million other dishes that day, or quite honestly when I know I’m not going to feel like cooking. Top this bread pudding with ice cream and BOOM. Heaven!
I’ve done everything from baking my own cranberry bread, buying from the grocery store, to now my Sprouts carries a delicious cranberry walnut bread that I use for this dessert. The best part about baking my own is I can use almond, coconut, or whatever flour I want to make it healthy and gluten free; however, it does take more time. So typically, I’m going for the Sprouts bread.
Cranberry Orange Bread Pudding
Ingredients
- 10 oz. bread of choice, sliced into 1-inch chunks
- 1 cup fresh or frozen cranberries
- 1 tablespoon orange zest
- ¼ cup ghee or coconut oil, melted
- 6 large eggs
- 4 cups full fat coconut milk
- ¾ cups maple syrup or sweetener of choice
- 1 tablespoon coconut sugar, maple syrup, or sweetener of choice
- 1 teaspoon pure vanilla extract
Instructions
- Grease a 13×9 inch baking dish. Layer half of the bread, sprinkle with cranberries and orange zest. Drizzle with half of the melted butter or coconut oil Repeat with another layer.
- Beat together eggs, milk, sweetener, and vanilla until combined. Pour over bread and push bread chunks down so they’re submerged in the liquid as best as possible. Let set in the fridge for at least 30 minutes or up to overnight.
- Preheat oven to 375⁰F. Give bread one more push into the liquid. Sprinkle 1 tablespoon of sweetener over top of pudding mixture. Bake uncovered for 30 – 45 minutes or until knife comes out clean.
- Let cool 5 minutes before serving. Top with ice cream and enjoy!
