Cranberry-Orange Skillet Bread Pudding
This quick pudding, made with croissants, is rich and creamy. The broiled topping provides a nice textural contrast.
- 2 large oranges, divided
- 1/2 cup water
- 1/2 cup sweetened dried cranberries
- 4 large croissants (about 3 oz each)
- 4 eggs
- 1 cup half and half
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp sugar
Position oven rack to middle setting. Preheat oven to 425°F. Remove segments from one orange using Paring Knife (see Cook's Tip). Cut segments in half; set aside. Zest remaining orange using Microplane® Adjustable Fine Grater to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in Stainless (10-in.) Skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened.
In Classic Batter Bowl, whisk eggs and orange zest. Combine half and half and condensed milk in Large Micro-Cooker®; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture to egg mixture; whisk well. Pour egg mixture over croissants; lightly press down to coat.
Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until Digital Pocket Thermometer registers 155°F in center. Without moving Skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.
- 12 servings
Nutrients per serving:
Calories 310, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 105 mg, Carbohydrate 42 g, Protein 8 g, Sodium 280 mg, Fiber 1 g
To cut orange into segments, cut a thin slice from top and bottom of the orange. Stand orange upright. Cutting from top to bottom, trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.