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Recipe to Print-Cranberry Almond Bread Pudding - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Cranberry Almond Bread Pudding - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Bread Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 20.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 60.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.35 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: 9 x 13 casserole Suggested Sides: Serve warm with Amaretto Sauce. Comments:

Ingredients: Directions: Spread bread cubes on cookie sheet and dry out in 200 degree oven for 15 minutes. Toss bread with melted butter until well coated. Add cranberries to bread mixture. In a large bowl, mix remaining ingredients and beat well with wisk. Pour into bread mixture and toss well. Pour into casserole dish making sure to press all bread cubes down into liquid. At this point, the pudding can be kept for 24 hours, covered, in the refrigerator, or 2 hours not in fridge, if in a cool place. Bake at 350 degrees for 1 hour. Sprinkle top with toasted almond slices. Serve with warm sauce - using Ameretto instead of bourbon.

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Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00