Best 2 Baked Cranberry Pudding Recipes

Indulge in the festive flavors of the season with our delectable Baked Cranberry Pudding, a classic dessert that combines the tangy sweetness of cranberries with the warmth of spices and the richness of bread pudding. This delightful treat is perfect for any occasion, whether it's a family gathering, a holiday feast, or a cozy night in. With its moist, tender texture, bursts of tart-sweet cranberries, and a hint of aromatic spices, this pudding is sure to become a beloved favorite.

Our recipe collection features a variety of Baked Cranberry Pudding recipes to suit every taste and preference. From traditional recipes that evoke nostalgic memories to modern interpretations with a creative twist, we have something for everyone. Whether you prefer a classic bread pudding base or a gluten-free alternative, a simple stovetop method or the convenience of a slow cooker, we've got you covered. Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure a perfect pudding every time.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CRANBERRY PUDDING

Baked Cranberry Pudding image

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
TOPPING:
1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Optional: Orange zest strips and whipped cream

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.

BAKED CRANBERRY PUDDING

Baked Cranberry Pudding image

This is a great way to use up some of your cranberries. The hot cinnamon sauce is so good served over the hot cranberry pudding. My friends and I enjoyed this at Bunco night.

Provided by Pat Duran

Categories Fruit Desserts

Time 45m

Number Of Ingredients 19

Ingredients

CRANBERRY PUDDING
2 c fresh or frozen cranberries, cut in half
2 c all purpose flour
1 c granulated sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 c cream or milk
1 Tbsp butter or margarine, melted
1 tsp grated orange peel
CINNAMON SAUCE
1 c granulated sugar
2 Tbsp cornstarch
1 dash(es) salt
2 c boiling water
1/4 c butter or margarine
2 tsp cinnamon
1 tsp grated lemon peel
2 tsp lemon juice

Steps:

1. Preheat oven to 375^. Lightly grease or spray a 9 inch square baking pan. Set aside. Cranberry Pudding: Wash and drain cranberries, removing any stems; cut in half.
2. In a large bowl, sift the 5 dry ingredients. Add milk and butter; stir until smooth. Gently fold in the cranberries and orange peel into the batter. Pour into the prepared baking dish. Bake for 30 to 35 minutes, or until top springs back when pressed with finger. Cut into squares. Serve hot with the cinnamon sauce.
3. Cinnamon Sauce: In a 1 1/2 quart saucepan, mix sugar and cornstarch and salt to blend. Gradually stir in boiling water. Bring mixture to boiling, stirring constantly; let boil for 5 minutes. Remove from heat . Stir in remaining ingredients,until blended. Serve hot, over cranberry pudding. Makes 2 1/3 cups of sauce.
4. This sauce is great on other desserts too and drizzled over apple pie or ice cream or salads.

Tips:

Use fresh cranberries for the best flavor. If you don't have fresh cranberries, you can use frozen cranberries. Just be sure to thaw them before using.
Don't overmix the batter. Overmixing will make the pudding tough.
Bake the pudding in a greased and floured baking dish. This will help the pudding to rise evenly.
Serve the pudding warm with whipped cream or ice cream.

Conclusion:

Baked cranberry pudding is a delicious and festive dessert that is perfect for the holidays. It is easy to make and can be enjoyed by people of all ages. If you are looking for a special dessert to serve at your next holiday gathering, baked cranberry pudding is a great option.