Delectable Desserts for Holiday Celebrations

Cranberry Orange Bread Pudding
Recipe courtesy of Kirsten Kubert of “Comfortably Domestic”
on behalf of Milk Means More www.milkmeansmore.org.
Prep time: 20 minutes Cook time: 65 minutes Servings: 12

Pudding:
1 loaf Texas toast or day-old bread
1-2 tablespoons softened butter
1 1/2 cups fresh cranberries
6 eggs
3/4 cup granulated sugar
3 1/2 cups 2% milk
1 teaspoon freshly grated orange zest
1/4 cup fresh orange juice
1/4 cup unsalted butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
1 1/2 tablespoons coarse granulated sugar (optional)

Orange Custard Sauce:
3 egg yolks
1/4 cup granulated sugar
1 cup half-and-half
1/2 teaspoon freshly grated orange zest

To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out. Preheat oven to 375° F. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.

To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce. Serve bread pudding with warm custard sauce over top.
#15399 Source: Family Features

Pumpkin Spice Latte Ice Cream
Go to shop.albertsons.com or download the delivery app to buy groceries online
Prep time: 10 minutes Total time: 10 minutes Servings: 2

1/2 cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
2 frozen bananas, cut or broken into 1-inch chunks
1 teaspoon espresso instant coffee granules
1 tablespoon cashew butter
1 1/2 teaspoons pumpkin pie spice
1 teaspoon maple syrup

Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes. Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag. #13977 Source: Vons, Albertsons and Pavilions