'Tis The Season Blend Cranberry Orange Bread Pudding

Serving Size:  10-12


1 lb. Pappardelle’s ‘Tis The Season Blend Pasta
6 cups milk
9 eggs
3 tsp. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. ground clove
1/2 tsp. allspice
1 cup granulated sugar
4 tbsp. orange zest
1 1/4 cups fresh cranberries
1 loaf brioche bread, cubed

3 oz. fresh orange juice
2 oz. butter
1/3 cup brown sugar
1 tbsp. Grand Marnier


  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. Bring a large salted pot of water to boil. Add pasta, cook for 8-10 minutes stirring intermittently. Drain pasta.
  3. Spread half of the bread and pasta in an even layer on the bottom of the baking dish. Sprinkle cranberries evenly across the dish. Top with remaining bread and pasta.
  4. In a bowl, whisk together eggs, milk, vanilla extract, cinnamon, clove, allspice, sugar, and orange zest until well combined.
  5. Pour the egg mixture over the whole dish, making sure all of the bread and pasta are covered.
  6. Allow the bread pudding to sit for 25 minutes.
  7. Bake for 45-50 minutes or until the top is golden brown and the center jiggles only slightly when moved. Allow to cool for at least 10 minutes before serving.
  8. In the meantime, for the sauce, melt the butter in a small pot then add orange juice and brown sugar. Let simmer for about 5 minutes then remove from heat and add Grand Marnier.
  9. Serve the bread pudding while still warm and top with warm orange sauce.