Jackson Bread Pudding
Jackson Bread Pudding is an moderately easy dinner. Made with 1 (1 lb.) loaf firm white bread, cubed, 4 c. milk, 4 eggs, well beaten, 4 tsp. vanilla and 3 c. fresh cranberries, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In a large bowl, mix bread, milk, eggs and vanilla.
Let stand 10 minutes.
Combine cranberries, sugar and water in a saucepan. Bring to a boil, then simmer 5 minutes.
Drain cranberries, reserving the liquid to make the sauce.
Add cranberries, raisins and walnuts to the bread mixture.
Pour into a well-greased 2-quart mold and bake in preheated 350Β° oven for 35 minutes.
Add the cornstarch to the reserved liquid and cook until thickened.
Spoon over the pudding when serving.
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