This Cranberry Bread Pudding with Butter Sauce was served at our church staff Christmas party, and I sat in the midst of a crowded room, quietly swooning with bliss. It’s soooooooo good. Deceptively good. This is a splendid dessert for guests, and CAN be made ahead of time and assembled at the last minute. And it has the added virtue of having no eggs–so if you are out of eggs, or have an inability to eat them, this will fill the bill for a really rich and fancy dessert.
The butter sauce that is served on top is so delish, I’m posting it separately, because I’m sure we can find a use for it elsewhere. Probably SEVERAL other uses.
Cranberry Bread Pudding
- 3 TBSP butter
- 1 c. sugar
- 1/2 c. evaporated milk
- 1/2 c. water
- 2 c. flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 c. uncooked cranberries
Cream together the butter and sugar. Add the evaporated milk and water. Add the dry ingredients and mix until smooth (but not too long.) Add the cranberries and mix in.
Pour the batter into a greased 9×13 inch cake pan, and bake for 25-30 minutes at 350ºF.
Butter Sauce (you should probably double this!)
- 1/4 pound salted butter (one stick)
- 1 c. white sugar (you could take this in a slightly different direction with brown sugar)
- 1/2 c. evaporated milk (I actually just pour in the rest of the can used in the cake–which is more than 1/2 c., so then I add a bit more butter and a bit more sugar.)
- 1 tsp. vanilla
Melt the butter in a small saucepan. Add the rest of the ingredients and stir well until the sugar is dissolved. Bring to a boil, then lower to medium low. Allow to cook for 10-15 more minutes, stirring constantly, until the sauce starts to thicken, then remove from heat.
Serve cake/pudding (preferably still warm) with butter sauce drizzled over top (drizzle schmizzle….pour that heavenly nectar in great gobs of joy!)
You may want to take the precaution of placing cushions beside each dinner guest, in case they faint from the deliciousness. No, really. It’s that good.
P.S. Many thanks to Sharon Olson for sharing this lovely recipe with me.