• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1/4cup milk
• 1/2 cup butter
• 2 teaspoons almond extract
• 1 1/2 cups fresh or frozen cranberries
• 1 tablespoon sugar
• 1/4 cup sliced almonds
Preheat oven to 375 F.
Butter an 8 x 4 x 2 loaf pan and set aside.
Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg, milk, butter, and almond extract in a separate mixing bowl. Add wet ingredients to dry ingredients, mixing just until moist. Stir in cranberries.
Spread batter in the buttered loaf pan. Sprinkle with sugar and almonds. Bake for 45 minutes at 375 F.
Reduce heat to 350 F. Bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean
id and let it simmer for about 45minutes over low heat. Boil cranberry juice. Whisk cornstarch with some cold water. Stir juice with cornstarch and bring to a boil again. Add cranberries and let it cool. Remove bundt cake form from the water.
Let it cool for 10 minutes. Slide bread pudding from the baking form onto a plate. Slice pudding and serve it with cranberry sauce