Cranberry Bread Pudding

cranberry Pudding & Salted Candied Cranberry Almonds.jpg


3 eggs

1 ½ cups almond flour

1 can cranberry sauce or 1 ¼ cups homemade cranberry sauce

¼ cup maple syrup

¼ cup Vermont Village Cranberries & Honey Sipping Vinegar

½ tsp salt

1 sprig of rosemary for garnish

Sour cream (optional)


1 cup chopped almonds

1 Tbsp butter

2 Tbsp Vermont Village Cranberries & Honey Sipping Vinegar

2-3 Tbsp maple syrup

1 tsp salt (plus more to taste)


Preheat oven to 350F. In one bowl beat the eggs. In a larger bowl mix
the cranberry sauce with the sipping vinegar and maple syrup. Combine eggs with cranberries, along with salt and almond flour. Mix until everything is well incorporated.

Line a 3′′ x 12′′ loaf pan with parchment paper and pour in the batter. Bake for 30 minutes, watching carefully. The finished cake should be quite moist in the center. The color of the cake will vary depending on what kind of cranberry sauce is used.

While the pudding is baking, make the candied almonds. Turn stove on medium-high heat and place butter in a pan and melt. Add almonds, maple syrup, sipping vinegar and salt. Using a spoon, stir continuously, allowing the almonds to brown evenly and be fully coated with the mixture, about 5 minutes. Heat until liquid is fully evaporated. Reduce heat to low and continue cooking for one minute. Sprinkle with more salt if necessary. Take off heat, pour out on parchment paper and let cool for 10 minutes.

Take the pudding out of the oven and remove from the pan. Let cool for 10 minutes. Top with candied almonds, a spring of rosemary and sour cream if desired.