Cranberry Bread Pudding
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
If you think basic bread pudding can't get any better, Sunny ups the ante with her Apple Donut Bread Pudding recipe, using pumpkin pie spice sauce and, of course, apple donuts as the base. If you don't have apple donuts on hand, Sunny says pumpkin pie spice donuts or even regular donuts will do. She bakes them with a flavorful sauce, dried cranberries, and chopped pecans for a rich texture, then serves them warm with a scoop of vanilla ice cream for a richer flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cut in half horizontally apple donuts (see recipe), pumpkin pie spice donuts, or regular donuts
- 2/3 cup dried cranberries
- 2 cups of orange juice
- 110 g butter
- 1 cup chopped pecans
- 1 tbsp. wheat flour
- 1/2 tsp coarse salt
- Zest of 1 lemon plus 2 tbsp. l. lemon juice
- 1/3 tbsp. plus 2 tbsp. l. brown sugar
- 1/3 cup granulated sugar
- 2 yolks from category CO eggs
- 1/2 tsp pumpkin pie spices
- 1/4 tsp vanilla extract
- 1 cup heavy cream
- 0.5 l vanilla ice cream for serving
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Cooking the dish according to the recipe:
- Place the donuts cut-side down on a baking sheet. Preheat the oven to 180°C (350°F) and, while it's preheating, place the baking sheet with the donuts inside to lightly crisp them. Turn them over once after about 10 minutes. Continue cooking until the donuts are lightly browned on both sides, about 5 minutes. Remove the baking sheet from the oven and continue preheating.
- Meanwhile, place the cranberries in a small saucepan, add 1 cup of orange juice, and place over medium-high heat. Bring to a boil and simmer until the cranberries plump up, 10-15 minutes. (The amount of orange juice will reduce, but that's a good thing.)
- Cut 7 tablespoons of butter into cubes. In a large bowl, place the pecans, flour, salt, lemon zest, 2 tablespoons of brown sugar, and the cubed butter. Using a pastry cutter or your fingers, mix the ingredients until crumbly. Refrigerate until ready to bake the pudding.
- In a separate large bowl, whisk the granulated sugar with the egg yolks until the sugar is slightly dissolved and the mixture has lightened in color. Add the pumpkin pie spice, vanilla extract, and the remaining 1/3 cup brown sugar. Beat all ingredients well. Slowly, while whisking, add the heavy cream, then the lemon juice and the remaining 1 cup of orange juice. Slowly fold in the cooked cranberries and orange juice.
- Grease the bottom and sides of an 8x8 inch baking dish with the remaining tablespoon of butter. Break the donuts into large pieces and place them in the dish. Pour half the sauce over the top, ensuring the cranberries fall into the indentations. Press down on the donuts to submerge them in the sauce and let them soak for 10 minutes. Pour in the remaining sauce. Remove from the refrigerator. streusel and sprinkle it evenly over the surface of the pudding.
Bake until golden brown and the sauce begins to simmer around the edges, 35 to 40 minutes. Let rest for 15 minutes before serving, then serve warm with a scoop of vanilla ice cream.
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