Cranberry Orange Bread Pudding Serves 4 to 6 Tart and tangy, this citrusy pudding is a delightful fall dessert. Start marinating it early in the day for best results. If you don’t have stale bread, cube fresh bread and bake at a low temperature until crisp.
Marinating Time: 2 to 6 hours
Prep Time: 15 minutes
Baking Time: 45 minutes
1/2 teaspoon ground cloves
Zest (grated peel) from 1/2 orange
1 tablespoon maple syrup
1/4 teaspoon sea salt
3 1/2 cups stale bread, cubed
1/4 cup cranberries, halved
2 tablespoons coarsely chopped walnuts
1/4 cup wheat germ
1. Combine juice, cloves, orange zest, maple syrup and salt in a medium bowl; whisk until thoroughly mixed. Add bread cubes and cranberries; toss to coat. Cover and marinate 2 to 6 hours, stirring once or twice during this time to mix ingredients.
2. When ready to bake, preheat oven to 325°F. Spoon mixture into a casserole dish, sprinkle with nuts and wheat germ. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until bubbly and slightly browned.