Cranberry Bread Pudding
Classic cinnamon-scented bread pudding takes on a holiday flair with sweet-tart dried cranberries.
2 cups milk, scalded
1/2 cup butter, melted
2 large eggs, beaten
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 cups bread cubes, made from buttered toast
1/2 cup dried cranberries
- Mix together all ingredients except the bread and cranberries.
- Place the bread and cranberries in a well-greased 1 1/2-quart casserole.
- Pour the liquid mixture over the bread and fruit.
- Place casserole into a pan filled with 1-inch of hot water, and bake in a 350°F (175°C) oven for 40 to 45 minutes.
Makes 8 servings.