Cranberry Bread Pudding

Ingredients

Pudding:

1 / 270 g

day-old baguette

2 1/2 cup / 625 ml

milk

1 cup / 250 ml

table cream (18%)

3/4 cup / 175 ml

granulated sugar

1/2 cup / 125 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

1/4 cup / 50 ml

butter, melted

2 tsp / 10 ml

vanilla

1 tsp / 5 ml

grated orange rind

1 tsp / 5 ml

cinnamon

1/2 cup / 125 ml

dried cranberries or raisins

1 tbsp / 15 ml

icing sugar

Warm Butterscotch Sauce (optional):

1/3 cup / 75 ml

butter

1 cup / 250 ml

packed brown sugar

1/2 cup / 125 ml

whipping cream

1/4 tsp / 1 ml

vanilla

Directions

1. Pudding: Slice bread into ½” (1 cm) thick slices and cut into bite-size pieces; place in large bowl.

2. Whisk together milk, cream, sugar, liquid eggs, butter, vanilla, orange rind and cinnamon. Pour over bread and let stand at least 15 minutes.

3. Spray 6-cup (1.5 L) shallow casserole with nonstick cooking spray. Arrange half the bread mixture in dish and sprinkle with half the cranberries. Repeat layers. Pour any unabsorbed liquid over top. (Can be prepared to this point, covered, and refrigerated for up to 1 day.)

4. Bake at 350°F (180°C) 55-60 minutes or until set and golden brown. Cool for 10 minutes. Dust with icing sugar. Serve with Warm Butterscotch Sauce, if desired.

5. Sauce: In saucepan over medium heat, melt butter. Stir in brown sugar until dissolved. Add cream and vanilla. Bring to boil. Simmer over low heat, stirring occasionally, until slightly thickened, about 5 minutes. Serve warm.