This Cranberry Orange Bread Pudding recipe by Grill Girl Robyn is perfect for repurposing bread and cranberries leftover from the Holidays for a delicious brunch or easy dessert that is great on its own, and even better paired with whipped or ice cream.

Ingredients:

1.5 cups of milk

4 eggs

1/4 cup triple sec

2 tblsp orange zest

1 cup cranberries

1/2 cup craisins

1/2 cup sugar or honey

1 tsp ground cinnamon

1 tsp ground ginger

3/4 loaf challah or brioche bread, torn into small pieces

Directions:

1. Mix all ingredients together and let sit for 20 minutes. 
2. Pour into Nanonbond cookware  (if using your grill) or a pie dish. 
3. Bake on indirect heat of the grill, (which means turning two burners on high and one on off to get to 350 ambient degrees) for 30 minutes until the bread pudding rises and gets golden on the edges. If using an oven, preheat the oven to 350 degrees and let bake for 30 minutes until the pudding has risen and turned golden brown. Bake this on the grill and your family will think you are the grilling Goddess (perfect if it’s already heated up from cooking the main course). Make this in the oven and your house will smell like cranberry-orange goodness!

To find more holiday recipe inspiration, check out our Aspire Holiday Series here!

Robyn Linders

Grill Girl Robyn