Delicious Living
Ingredients
  • 1 baguette (at least 1 day old), cut into 1-inch pieces
  • Coconut oil, for greasing dish
  • 1 cup dried cranberries
  • 1/2 cup fresh orange juice
  • 2 tablespoons fresh orange zest
  • 3 eggs
  • 3 1/2 cups reduced fat (2 percent) milk
  • 3/4 cup natural cane sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 cup hulled hemp seeds
  • 3 tablespoons butter, melted
  • GRAND MARNIER SAUCE (optional)
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 2 tablespoons virgin coconut oil
  • 1 cup confectioners (powdered) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup half-and-half

Hemp Cranberry Bread Pudding with Grand Marnier Sauce

Erin 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.

Directions
  1. Preheat oven to 350˚. Grease a 9x13-inch casserole dish with coconut oil; spread baguette pieces evenly into dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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