Breakfast for 8
Cranberry Breakfast Bread Pudding
White bread soaks in eggnog custard, then bakes with cranberries and sweetened cream cheese into a warm breakfast pudding.
$1.51per serving $
590 minstart to table
8servings
AmericanVegetarianBudgetBreakfastsThanksgiving on a budgetCold-weather comfortFallWinter
Ingredients
- 12 slices white bread
- 12 large eggs
- 2 cups eggnog
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 cups cranberries
- 1 cup orange juice
- 1/2 cup brown sugar
- 8 oz cream cheese
- 1 tsp orange zest
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
Steps
- Simmer the cranberries, orange juice, and brown sugar in a saucepan over medium heat for 8 minutes, then cool for 10 minutes.
- Beat the eggs, eggnog, granulated sugar, and vanilla in a large bowl.
- Cut the bread into pieces and toss it with the eggnog mixture in a greased 9-by-13-inch baking dish.
- Mix the cream cheese, orange zest, remaining sugar, cinnamon, and cloves, then spoon it over the bread.
- Spread the cranberry mixture over the top and refrigerate the covered dish for 8 hours and 20 minutes.
- Heat the oven to 350 F and bake for 50 minutes, until the center is firm and reaches 160 F.
- Rest the pudding for 20 minutes before cutting.
Main ingredient on sale this week? See what to make with eggs on sale.
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