Cranberry Bread Pudding

An elegant yet comforting dessert or brunch recipe that is makeahead for easy entertaining.

nutritional info

Nutritional Information

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	Pudding:
1 / 270 g	day-old baguette
2 1/2 cup / 625 ml	milk
1 cup / 250 ml	table cream (18%)
3/4 cup / 175 ml	granulated sugar
1/2 cup / 125 g	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
1/4 cup / 50 ml	butter, melted
2 tsp / 10 ml	vanilla
1 tsp / 5 ml	grated orange rind
1 tsp / 5 ml	cinnamon
1/2 cup / 125 ml	dried cranberries or raisins
1 tbsp / 15 ml	icing sugar
	Warm Butterscotch Sauce (optional):
1/3 cup / 75 ml	butter
1 cup / 250 ml	packed brown sugar
1/2 cup / 125 ml	whipping cream
1/4 tsp / 1 ml	vanilla

Pudding: Slice bread into ½” (1 cm) thick slices and cut into bite-size pieces; place in large bowl.
Whisk together milk, cream, sugar, liquid eggs, butter, vanilla, orange rind and cinnamon. Pour over bread and let stand at least 15 minutes.
Spray 6-cup (1.5 L) shallow casserole with nonstick cooking spray. Arrange half the bread mixture in dish and sprinkle with half the cranberries. Repeat layers. Pour any unabsorbed liquid over top. (Can be prepared to this point, covered, and refrigerated for up to 1 day.)
Bake at 350°F (180°C) 55-60 minutes or until set and golden brown. Cool for 10 minutes. Dust with icing sugar. Serve with Warm Butterscotch Sauce, if desired.
Sauce: In saucepan over medium heat, melt butter. Stir in brown sugar until dissolved. Add cream and vanilla. Bring to boil. Simmer over low heat, stirring occasionally, until slightly thickened, about 5 minutes. Serve warm.

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The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.