Cranberry Infused Bread Pudding


6 to 8 cups crusty bread, cut into large cubes 1 1/2- 2”                                    

1 quart milk, whole                                                              

4 eggs                                                               

1 cup sugar                                                              

2 tablespoons vanilla                                                               

1 cup Plump & Moist Cranberries                                                              

¼ teaspoon cardamom                                                              

½ teaspoon cinnamon                                                              

3 tablespoon sugar                                                              

¼ cup butter                                                               

2 tablespoons oil as needed to coat dish                                                     

3 tablespoons sugar to coat dish


Pre heat oven to 350°                                                                                

In a large bowl, mix milk, eggs, sugar, vanilla, spices. Add bread chunks and toss gently to coat. Fold cranberries into bread mixture gently. Coat the entire surface of a baking pan with a thin coat of oil. Put 3Tbs of sugar into dish and move around to lightly coat entire surface with sugar. Gently pour bread mixture into prepared pan. Sprinkle top of bread pudding evenly with 3 Tbs of sugar. Dot the top of the bread pudding randomly with pieces of cold butter. Bake at 350° for 30-35 minutes or until top is brown and slightly crisp                  

Tips and tricks for cooking & baking with cranberries.