Hemp Cranberry Bread Pudding with Grand Marnier SauceErin Bronner | Delicious Living
- Serves: 16 people
A decadent dessert worthy of a dinner party. Naturally, I recommend Dr. Bronner’s Fair Trade Organic Whole Virgin Coconut Oil, the company’s only food product. If you don’t have day-old bread, cut fresh bread cubes, lightly toast in the oven, and allow to cool before starting. A fresh loaf will also work, but the top might not become as crusty after baking.
- Preheat oven to 350˚. Grease a 9x13-inch casserole dish with coconut oil; spread baguette pieces evenly into dish.
- In a small saucepan with a lid, bring to a boil cranberries, orange juice, and zest. Once it reaches a boil, turn heat off and set aside to cool.
- In a large bowl, beat eggs until pale yellow, about 2 minutes. Add milk and sugars; beat until sugars are dissolved. Add vanilla, Grand Marnier, cinnamon, allspice, hemp seeds, cranberry-orange mixture, and melted butter; stir to combine. Pour mixture on top of baguette pieces. Make sure baguette is completely soaked. Refrigerate for 30 minutes (or overnight). Place in oven and bake for 40–50 minutes.
- While pudding bakes, make sauce (if using): In a small saucepan, combine Grand Marnier and coconut oil; bring to a boil. Reduce heat and cook at medium to medium-low for 1 minute. Remove from heat and whisk in powdered sugar and half-and-half. Return to heat. Stir and cook until sugar melts and starts to thicken. Remove from heat. Whisk in vanilla until it thickens. Keep warm.
- Serve pudding warm, drizzled with warm sauce.
PER SERVING (with 1 tablespoon sauce): 317 cal, 10g fat (3g mono, 2g poly, 5g sat), 45mg chol, 7g protein, 49g carb, 2g fiber, 60mg sodium