Cranberry Orange Bread Pudding
November 20, 2012
Admit it. You’re a canned cranberry addict. The unnatural jiggle when it finally lets free of the can, the perfect circles it makes (complete with the little ridges from the shape of the can) when sliced, and the way that it spreads so nicely on your leftover turkey sandwich. But what about the fresh cranberries that make their way to the produce section of your local market this time of year? Here’s Robyn Medlin Lindars with a seasonal bread pudding that makes perfect use of those tart little gems.
Nothing says “holidays” like cranberries so here’s a great recipe to make for Thanksgiving or Christmas, or to use up your leftover cranberries! While this is a great dessert paired with ice cream, it is equally great as breakfast to create a festive mood on Turkey Day. Plus, who doesn’t love some orange liqueur?
1.5 cups of milk
1/4 cup triple sec
2 tblsp orange zest
1 cup cranberries
1/2 cup craisins
1/2 cup sugar
3/4 loaf challah or brioche bread, torn into small pieces
Mix all ingredients together and let sit for 20 minutes. Pour into a cast iron skillet. Bake on indirect heat of the grill for 30 minutes until the bread pudding rises and gets golden on the edges.
Bake this on the grill and your family will think you are the grilling Goddess (perfect if it’s already heated up from cooking the main course).