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Orange cranberry bread pudding

February 15, 2010

The early riser special, orange cranberry breakfast bread, found its way back on to the breakfast table as a simple bread pudding Sunday morning.

Based loosely on Hilda of Saffron & Blueberry’s Laziest Bread Pudding Ever, I give you the orange cranberry bread redux:

  • about 1/3 a loaf of quick bread left overnight (such as orange cranberry), cut into cubes
  • 1¼ Cups of milk
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 3 Tablespoons brown sugar, plus more to top
  • ½ teaspoon salt
  • fresh grated nutmeg to taste

Preheat the oven to 350°F. Butter a baking pan (indeed, the same one you used for the quick bread) generously and turn the bread cubes into it. Whisk the remaining ingredients together, except the extra sugar. Pour over the bread, making sure any cube that aren’t submerged were sufficiently sloshed. Sprinkle brown sugar on top.

Bake until a tester knife comes out clean. Cool slightly. Serve with unsweetened yogurt or barely sweetened whipped cream and a cup of tea.

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