Cranberry Apple Pecan Bread Pudding with Vanilla Cream Sauce
Dive into pure comfort with this Cranberry Apple Pecan Bread Pudding with Vanilla Cream Sauce, a dessert brimming with rich flavors and cozy autumn vibes. This irresistible recipe combines soft cubes of day-old bread—like brioche or challah—soaked in a luscious spiced custard of milk, cream, cinnamon, and nutmeg. Sweet-tart dried cranberries, juicy diced apples, and crunchy toasted pecans are folded in for bursts of texture and seasonal taste. Baked to golden perfection, this bread pudding is crowned with a luxurious homemade vanilla cream sauce that elevates every bite to decadent bliss. Perfect for holiday gatherings or a comforting dessert any time of year, this easy-to-make treat is sure to wow your guests and keep them coming back for seconds.
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (French, brioche, or challah)
- 4 tablespoons (melted) Unsalted butter
- 4 Eggs
- 2 cups Milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 1 cup (packed) Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Cranberries (dried)
- 1 large Apple (diced)
- 0.75 cup Pecans (chopped)
- 1 batch Vanilla cream sauce (see instructions)
- 1.5 cups Heavy cream (for sauce)
- 0.25 cup Sugar (for sauce)
- 2 tablespoons Butter (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Place the cubed bread in a large mixing bowl and drizzle with the melted butter. Toss gently to coat.
In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until combined.
Pour the egg mixture over the bread cubes, ensuring all pieces are evenly soaked. Let it sit for 10 minutes to absorb the custard.
Gently fold in the cranberries, diced apple, and chopped pecans into the bread mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the custard is set.
While the bread pudding is baking, make the vanilla cream sauce. In a small saucepan, heat the heavy cream over medium-low heat until warm (do not boil).
Stir in the sugar and butter, allowing both to dissolve completely. Remove the saucepan from heat and stir in the vanilla extract.
Once the bread pudding is done, remove it from the oven and let it cool slightly. Serve warm with the vanilla cream sauce drizzled over the top.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 91.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 217 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
