Bread Pudding - Orange with Cranberry Sauce (individual servings)

By á-47

Ingredients

• 2 cups heavy whipping cream
• 2 cups whole milk
• 1 cup sugar
• 4 eggs, beaten
• 1 Tbsp. orange zest
• 2 Tbsp. fresh orange juice
• 1 tea. vanilla extract
• 1/2 tea. ground cardamon
• 1/2 tea. cinnamon
• 1 (18 oz) loaf stale brioche cut into 1" cubes (approx. 10 cups)
• 2 cups chopped pecans
• Cranberry Sauce
• CRANBERRY SAUCE
• 2 cups fresh or frozen cranberries
• 1 cup apple juice
• 1/2 cup sugar
• 1/2 te3a. vanilla
• 1/4 tea. ground ginger
• 1/8 tea. ground cloves

Preparation

Step 1

In a medium bowl, beat fr3e3am, milk, sugar, eggs, orange zest and juice, vanilla, cardamon and cinnamon at medium speed with a electric mixer until combined. Place bread cubes and pecans in a shallow dish, and pour milk mixture over. Refrigerate for 1 hour, stirring occasionally.

Preheat oven to 350 degrees. Divide bread mixture among 12 individual baking dishes.

Bake until golden brown and set, approx. 1 hour. Serve with Cranberry sauce. Garnish with whipped cream, cranberries and pecans if desired.

CRANBERRY SAUCE
In a small saucepan, combine cranberries, apple juice, sugar, vanilla, ginger, and cloves over medium heat. Simmer until cranberries pop, approx. 10 minutes. Transfer mixture to the container of a blender, and process until smooth. Let sauce cool before serving.