Classic and comforting, cinnamon-scented
bread pudding laced with sweet-tart dried cranberries.
Cranberry Bread Pudding
- 2 cups milk, scalded
1/2 cup butter, melted
2 large eggs, beaten
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 cups bread cubes, made from buttered toast
1/2 cup dried cranberries
- Mix together all ingredients except the
bread and cranberries.
- Place the bread and cranberries in a well-greased
1 1/2-quart casserole.
- Pour the liquid mixture over the bread
and fruit.
- Place casserole into a pan filled with
1-inch of hot water, and bake in a 350°F (175°C) oven for
40 to 45 minutes.
Makes 8 servings.
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