Friendsgiving with Thomas’ ®

THOMAS’ CRANBERRY SWIRL BREAD PUDDING

Cranberries are everywhere this time of year, and now you can even find them in your bread pudding!

MADE WITH

Swirl Bread Cranberry

Thomas’ ® Cranberry Swirl Bread

INGREDIENTS

Servings       4

Prep       30 min

Cook      60 min

10 slices Thomas’® Limited Edition Cranberry Swirl Bread, cubed
1 cup half and half
1 cup heavy cream
½ teaspoon vanilla extract
3 eggs
½ cup sugar
1 tablespoon lemon juice
1 tablespoon dried cranberries
Vanilla frosting (recipe follows)

 

Vanilla Frosting:
2 egg yolks
1 tablespoon vanilla extract
⅓ cup sugar
2 teaspoons cornstarch
1 cup milk
½ cup heavy cream
1 tablespoon lemon juice
Lemon zest for garnish

DIRECTIONS

1. Preheat oven to 350°F. Divide cubed bread between 4 greased ramekins and set aside.

 

2. In a medium bowl, whisk together half and half, heavy cream, vanilla, eggs, sugar and lemon juice. Pour over bread cubes, careful to leave ¼ inch at the top of each dish. Bake for 50-60 minutes or until a knife inserted comes out clean.

 

3. For the Vanilla Frosting. In a medium bowl, whisk egg yolks, vanilla, sugar and cornstarch until combined. Heat milk, heavy cream and lemon juice in a saucepan over medium heat until bubbly (approximately 3-5 minutes). Gradually whisk hot milk mixture in with the egg mixture. Return to saucepan, add lemon zest and cook on medium heat until thick (approximately 2-3 minutes).

 

4. Sprinkle dried cranberries and drizzle vanilla frosting over each bread pudding and enjoy!

Friendsgiving with Thomas’ ®

THOMAS’ CRANBERRY SWIRL BREAD PUDDING

Cranberries are everywhere this time of year, and now you can even find them in your bread pudding!

MADE WITH

Swirl Bread Cranberry

Thomas’ ® Cranberry
Swirl Bread

MADE WITH

Swirl Bread Cranberry

Thomas’ ® Cranberry
Swirl Bread

INGREDIENTS

Servings       4

Prep       30 min

Cook      60 min

10 slices Thomas’® Limited Edition Cranberry Swirl Bread, cubed
1 cup half and half
1 cup heavy cream
½ teaspoon vanilla extract
3 eggs
½ cup sugar
1 tablespoon lemon juice
1 tablespoon dried cranberries
Vanilla frosting (recipe follows)

 

Vanilla Frosting:
2 egg yolks
1 tablespoon vanilla extract
⅓ cup sugar
2 teaspoons cornstarch
1 cup milk
½ cup heavy cream
1 tablespoon lemon juice
Lemon zest for garnish

DIRECTIONS

1. Preheat oven to 350°F. Divide cubed bread between 4 greased ramekins and set aside.

 

2. In a medium bowl, whisk together half and half, heavy cream, vanilla, eggs, sugar and lemon juice. Pour over bread cubes, careful to leave ¼ inch at the top of each dish. Bake for 50-60 minutes or until a knife inserted comes out clean.

 

3. For the Vanilla Frosting. In a medium bowl, whisk egg yolks, vanilla, sugar and cornstarch until combined. Heat milk, heavy cream and lemon juice in a saucepan over medium heat until bubbly (approximately 3-5 minutes). Gradually whisk hot milk mixture in with the egg mixture. Return to saucepan, add lemon zest and cook on medium heat until thick (approximately 2-3 minutes).

 

4. Sprinkle dried cranberries and drizzle vanilla frosting over each bread pudding and enjoy!

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