From the kitchen
Camel Milk Cranberry Orange Bread Pudding
A bright, citrus-forward bread pudding built on the same custard technique as the French toast bake, finished with tart cranberries.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 1 Loaf Day-Old Bread, cubed
- 4 Large Eggs
- 1/3 cup Granulated Sugar
- Zest of 1 Orange
- 1 cup Fresh or Dried Cranberries
- 1 tsp Vanilla Extract
Method
- Arrange the cubed bread evenly into a well-greased baking dish and scatter the cranberries throughout.
- Whisk together the eggs, camel milk, sugar, orange zest, and vanilla until fully combined.
- Pour the custard evenly over the bread and cranberries, pressing down gently to help the bread absorb the liquid.
- Cover and refrigerate for a minimum of 1 hour, or overnight for best results.
- Preheat oven to 350°F (175°C) and bake uncovered for 40-45 minutes, until puffed, golden, and set in the center.
Kitchen note
Fresh cranberries will burst slightly during baking for pockets of tart flavor, while dried cranberries give a chewier, more concentrated sweetness. Either works; choose based on how tart you want the finished dish.
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