Okay, since the Get Your Chef On- Cranberries Challenge (which I am going to toot my own horn *just for a second* and let you all know that I WON with my Cranberry Cheesecake Ice Cream! Woot woot! :)), I have had cranberries coming out of my ears. I bought this HUGE bag of them at Sam's Club, and now most of them are happily frozen in my freezer. It is safe to say that you all may be seeing quite a few cranberry spiked recipes from me in the coming weeks. Starting with this creamy and comforting Apple Cranberry Bread Pudding...
What you will need:
1 large or 2 smaller apples, peeled, cored, and sliced
1/2 cup of fresh or frozen cranberries
4-5 slices of thick, day old French bread, cubed
1/2 cup brown sugar
1 1/2 cups evaporated milk
1/4 cup butter
1 tsp vanilla
1 tsp ground cinnamon
Preheat your oven to 350 degrees. Grease a 9x9 inch baking pan. Mix together your peeled & sliced apples, the bread cubes, and cranberries in a large bowl. Set aside.
In a small saucepan over medium heat, mix together the brown sugar, milk, and butter. Continue to heat until the butter is melted.
In small bowl, whisk together the eggs and vanilla. Add the milk mixture in the saucepan to the eggs and vanilla and whisk together. Then pour all of this over top the apples, bread, and cranberries in the large bowl. Add the cinnamon and then mix well.
Turn over into the greased pan.
Bake at 350 degrees for about 35-40 minutes.
Allow the bread pudding to cool slightly. I served my Apple Cranberry Bread Pudding with a drizzle of caramel and a dollop of whipped cream. This recipe makes 6-8 servings.
What would you like to see me make next with the cranberries? ;) Come on.... I need suggestions! I have A LOT of cranberries, folks.