Baked Cranberry Pudding

The cranberries can be stewed and sweetened up to 3 days ahead and refrigerated in an airtight container. Bring to room temperature before mixing into the pudding. The bread crumb mixture can be prepared 2 hours ahead; keep covered at room temperature and add the fruit just before baking.

Store leftover pudding covered in the refrigerator for up to 3 days. Serve cold, at room temperature, or reheat individual portions in the microwave for 30-45 seconds. The texture will be slightly denser after refrigeration but the flavor remains excellent.