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Nutrition Facts
Serving Size 243 g
(Approx. 12 Servings)
Amount Per Serving
Calories 520 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 155 mg 52%
Sodium 135 mg 6%
Total Carbohydrate 68 g 23%
Dietary Fiber 3 g 12%
Sugars 44 g
Protein 10 g
Vitamin A 15% Iron 4%
Vitamin C 0% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cranberry Pistachio Bread Pudding
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

3 Tbsp unsalted butter, divided
2 Cranberry Pistachio Bread Scratch Made
2 cup(s) heavy whipping cream
4 cup(s) H-E-B Select Ingredients Whole Milk
6 large eggs
1 3/4 cup(s) H-E-B Organics™ Grade A Maple Syrup
2 Tbsp dark brown sugar
2 vanilla beans
1 1/2 Tsp ground cinnamon
1/2 Tsp whole nutmeg, grated
1/2 Tsp kosher salt
1 cup(s) dried cherries
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Instructions

1
Preheat your oven to 350˚F. With butter, grease a large 9x13 or larger oven safe casserole dish and set aside.
2
Cut your bread into 1 inch cubes and place in large bowl. In a separate bowl combine all wet ingredients as well as seasonings and whisk together to thoroughly combine.
3
Pour wet mixture over bread and add cherries. Toss well by hand to incorporate wet mixture into bread. Allow to sit for at least 20 minutes (to allow bread to soak up the custard).
4
Pour mixture into greased casserole dish and press flat with flat spatula to make it sit evenly in the dish.
5
Bake for 50-60 minutes (depending on your oven) or until center of bread pudding is set.
6
Remove from oven, allow to rest for 20 minutes then dust with powdered sugar and serve warm.

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