Chocolate Cranberry Bread Pudding
Yield: Makes 8 servings
Ingredients:
• 1/4 cup dried cranberries
• 2 Tbsps. orange juice
• 3 cups bread crubs in ½ inch cubes
• ¼ cup unsalted butter, melted
• 1 ¼ cups packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 cups milk
• 2 teaspoons vanilla extract
• 4 large eggs at room temp, lightly beaten
• 4 ounces unsweetened chocolate, diced
Directions:
• Preheat the oven to 350 degrees and butter a 10-inch deep-dish pie pan or casserole. Combine the cranberries and the orange juice in a small microwave-proof bowl. Heat for 1 minute and let stand until the cranberries absorb the liquid.
• Put the bread crumbs in a bowl and pour the melted butter over them. Combine the brown sugar, cinnamon, milk, vanilla extract, and eggs. Fold the bread crumbs into the milk mixture. Stir in the cranberries and the chocolate. Then turn the mixture into the buttered pan. Let sit for 20 minutes so that bread absorbs the liquid.
• Bake until the center is set and the bread pudding is golden brown on top, about 55 minutes. Let stand 30 minutes to cool slightly. Cut the warm bread pudding into squares. Serve warm or cold.
Preparation time: 90 minutes.
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