Cranberry orange breakfast bread pudding recipe

Cranberry Orange Breakfast Bread Pudding recipe

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- Ingredients
- 3/4 cup dried cranberries
- Orange juice to cover cranberries
- 9 croissants
- 1 quart plus 1 cup whole milk
- 1 cup sugar
- 8 eggs
- 1 teaspoon vanilla
- 2 teaspoons orange zest
- Pinch salt
- Pinch nutmeg
This breakfast treat is a specialty of our family chef, Kathleen. It is fabulous!
Soak cranberries in orange juice for 30 minutes. Slice croissants horizontally and place in a 200-degree oven to crisp for 45 minutes. Combine milk, sugar, eggs, vanilla, orange zest, salt, and nutmeg; whisk together.
Place crisp croissants in a greased 13 x 9-inch dish. Drain cranberries and sprinkle over croissants. Pour 2/3 of liquid mixture over cranberries and croissants. Let sit to absorb for 10 minutes.
Pour remaining liquid over croissants. Place in a 350-degree oven and bake for 35 to 45 minutes, until liquid is firmly set and browned on top. Remove from oven and serve warm. Garnish with a sprinkling of powdered sugar and serve with fresh fruit, Canadian bacon slices, and edible flowers for color.
Serves: 6
Reference: Cranberry orange breakfast bread pudding recipe
Recipe type: xarchivex
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