Cranberry Bread Pudding and Amaretto Sauce
Indulge in the cozy elegance of Cranberry Bread Pudding with Amaretto Sauce, a dessert that combines rich flavors and comforting textures. Made with soft challah or brioche bread and speckled with tart dried cranberries, this dish is soaked in a spiced custard infused with warm cinnamon and nutmeg before being baked to golden perfection. Topped with a velvety Amaretto sauce—a luscious mix of butter, cream, and almond liqueur—every bite delivers a delightful balance of sweetness and sophistication. Perfect for holiday gatherings, brunch, or an impressive ending to any meal, this make-ahead-friendly recipe is a must-try for lovers of decadent, festive desserts. Keywords: cranberry bread pudding, Amaretto sauce, holiday dessert, festive recipes, bread pudding recipe.
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Recipe Information
Ingredients
- 8 cups Challah or brioche bread
- 1 cup Dried cranberries
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 tablespoon Unsalted butter (for greasing)
- 0.25 cup Amaretto liqueur
- 4 tablespoons Unsalted butter (for sauce)
- 1 cup Confectioners' sugar
- 3 tablespoons Heavy cream (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of butter.
Cut the challah or brioche bread into bite-sized cubes and spread them evenly in the greased baking dish.
Sprinkle the dried cranberries evenly over the bread cubes, ensuring an even distribution.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium-low until warm but not boiling.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg.
Slowly pour the warm milk mixture into the sugar and egg mixture, whisking constantly to avoid cooking the eggs.
Pour the custard evenly over the bread and cranberries, gently pressing down with a spatula to soak all the bread cubes. Let it sit for 10 minutes to absorb the custard.
Bake in the preheated oven for 40–50 minutes, or until the top is golden and the center is set. Remove from the oven and let it cool slightly.
To make the Amaretto sauce, melt 4 tablespoons of butter in a small saucepan over medium heat.
Whisk in the confectioners' sugar and heavy cream until smooth.
Stir in the Amaretto liqueur and cook for an additional 1–2 minutes until the sauce thickens slightly. Remove from heat.
Serve the bread pudding warm with a generous drizzle of the Amaretto sauce on top.
Nutrition Facts
Calories |
9449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.7 g | 373% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2012 mg | 671% | |
| Sodium | 8628 mg | 375% | |
| Total Carbohydrate | 1482.5 g | 539% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 663.5 g | ||
| Protein | 241.6 g | 483% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 1828 mg | 141% | |
| Iron | 64.9 mg | 361% | |
| Potassium | 3195 mg | 68% | |
*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.
