Cranberry bread pudding recipe

Cranberry Bread Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This cranberry bread pudding recipe is a delightful twist on a classic dessert. Made with fresh cranberries, it offers a burst of tartness that perfectly complements the sweet and creamy bread pudding. The combination of soft, custard-like bread soaked in a warm cranberry sauce creates a comforting and indulgent treat. Whether served as a holiday dessert or a cozy winter treat, this cranberry bread pudding is sure to impress.

Keywords: cranberry, bread pudding, recipe, dessert, holiday

Cranberry bread pudding recipe details

Cranberry bread pudding recipe, recipe Rating: 4.6
Number of votes:109

Ingredients

2 cups water

2 cups plus 4 Tablespoons sugar

1-1/2 Tablespoons grated lemon peel

1 vanilla bean, split lengthwise

1 package (1 pound) fresh cranberries

1 loaf (1 pound) challah bread, cut into 1/2 inch cubes

1/2 stick (1/4 cup) unsalted butter, melted

2 teaspoons cinnamon

2-1/4 cups heavy cream

2-1/4 cups milk

6 large eggs

Instructions:

Bring water, 1 cup sugar, lemon peel and vanilla to a boil, stirring to dissolve sugar. Add cranberries and simmer one minute. Remove from heat. Scrape vanilla seeds into cranberry mixture. Let stand until room temperature.

Preheat oven to 350 degrees. Place challah cubes in a large bowl. Toss with 2 Tablespoons sugar, 1 teaspoon cinnamon and the melted butter. Transfer to a baking sheet and toast it in the oven for 20 minutes.

In a small bowl, stir well 2 Tablespoons sugar and 1 teaspoon cinnamon, and sprinkle the mixture in a well-greased 10-cup baking dish, coating both the bottom and sides. Transfer the bread to the baking dish. Drain the cranberry mixture and spread the cranberries over the bread cubes.

In a large bowl, whisk together the heavy cream, milk, eggs and 1 cup of sugar. Pour the mixture over the bread. Cover with plastic wrap and refrigerate overnight.

Set the baking dish in a larger pan, cover it with foil, and add enough hot water to the larger pan to come halfway up the sides of the baking dish. Bake the bread pudding in a preheated 350 degree oven for 1 hour, or until the center is barely set. Remove the baking dish from the pan carefully and let the bread pudding stand for five minutes before serving.

Serves: 6-8