Baked Cranberry Pudding

Baked Cranberry Pudding. In a bowl, add the flour, sugar and baking soda. In a large bowl, toss together and thoroughly combine the bread, cranberries, rosemary, and lemon zest.

Grandma Pietz's Cranberry Cake Pudding Recipe Taste of Home from www.tasteofhome.com

Cook for 3 minutes or until sugar dissolves. Spoon over cranberry mixture in pie plate. Add in the eggs and reserved 3/4 pear juice.

Loosen Sides From Pan With A Knife;

Add, alternately with milk, to first mixture. In a medium saucepan place frozen cranberries, water, sugar (1/2 cup) and lemon juice and lemon zest and bring to a boil. Simmer cranberries with juice and sugar per the recipe below.

Transfer The Mixture To A Greased 9 X 13 Baking Dish And Set Aside.

Gradually mix in the dark. 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups cranberries, cut in halves 1/2 cup milk cream shortening and sugar, add egg and blend. For 35 to 40 minutes.

Bake In A 350F Oven For About 45 Minutes Or Until Set.

Spoon over cranberry mixture in pie plate. Serve sauce over the pudding. To make the butter sauce, mix the melted butter, sugar and cream together in a small sauce pan.

In A Bowl, Combine The Egg Yolks, Eggs, Cream, Milk And Sugar.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. Spoon cranberry mixture over top. Remove to rack to cool to warm.