Cranberry Bread Pudding
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15 eggs
2-1/2 cups milk
3/4 cup brown sugar, firmly packed
2-1/2 teaspoons vanilla extract
2-1/2 teaspoons cinnamon
1 teaspoon salt
3 tablespoons Challenge unsalted butter, at room temperature
2-1/2 cups dried cranberries
In large mixing bowl, lightly beat together eggs, milk, brown sugar, vanilla, cinnamon and salt until combined. Add bread cubes, cover with plastic wrap and soak in the refrigerator at least 30 minutes or overnight. Spread butter on all sides of a 10-cup fluted baking pan. Preheat oven to 350 F. Sprinkle 1/4 cup dried cranberries into baking pan. Stir remaining cranberries into bread cube mixture and pour mixture into baking pan. Bake until top is golden and firm to touch, about 50 to 60 minutes. Unmold bread pudding, transfer to serving platter and drizzle with Gingery Orange Syrup. Serve with a dollop of butter.
Note:
Recipe from a 2002 magazine ad for Challenge Butter
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