I made lots of cranberry sauce this year. I think I used too much liquid (fresh orange juice and mango juice that was lying around), so I strained the liquid out and ended up with a chunky sauce and a few cups of smooth sauce. What to do with it?
I also bought more bread than dainty little Anita and I could eat. So it was sitting there. What to do?
Since I happened to have a dozen eggs, a quart of whole milk, and some butter, I declared it bread pudding time! (It’s my favorite dessert.)
- Enough bread cubes to fill a 9×13 pan. I had wheat mini loaves. Trim crust if desired (I did not)
- 1/4 cup melted butter
- 2 cups whole berry cranberry sauce (preferably homemade; see link above)
- 6 eggs
- 4 cups whole milk (adjust liquid if needed by adding smooth cranberry sauce or more milk)
- 1TBSP vanilla
- 1 cup sugar (optional if sauce is very sweet)
- 1/4 cup sugar for topping
Preheat oven to 375 degrees.
Cut bread into cubes and place in greased 9×13 baking dish or whatever baking dish you want — just fill the pan.
Drizzle melted sugar over bread.
Spoon cranberry sauce over bread and mix it up however you would like to.
Mix eggs, milk, vanilla, and optional sugar until well blended.
Pour mixture over bread and let sit for 30 minutes to soak. Mmm.
Sprinkle 1/4 cup sugar over soaked pudding. I forgot this, but it would make the pudding sparkle.
Place pudding in oven and bake at least an hour or until a knife comes out smooth.
Let cool a while and serve warm with ice cream or a sauce. Tell yourself what a good job you did using up leftovers.