Cranberry Bread Pudding

Clearly, cranberries were never rationed during WWII in the Maritimes. Yes, it’s another cranberry dessert from Wartime Recipes.

Ingredients

2 cups cranberries
1 cup water
1 cup sugar (I used 1/2 cup)
3-4 cups breadcrumbs
4 tbsp butter, melted
3 tbsp cream

Instructions

Preheat oven to 375F. Cook cranberries with water and sugar for about 10 mins. Toss breadcrumbs with melted butter. 

In a greased baking dish (~9x9"), layer 1/3 of breadcrumbs, 1/2 of cranberries, 1/3 of breadcrumbs, remainder of cranberries, and the last 1/3 breadcrumbs. Drizzle cream over top. 

Bake for 15 minutes. 

This was pretty fast to make.

The verdict

I like bread pudding … but this wasn’t really bread pudding. It was more like croutons and cranberry jam. No eggs, minimal cream, no custard. We ate it with lemon yogurt, and that helped – ice cream would work well too. It was okay, but I don’t think I’ll be jumping to make this one again (although I might make the cranberry part to go with the oeufs au pain (bread pudding soufflé) – I think that could be a winning combo!