Cranberry Bread Pudding with Caramel Ice Cream
Indulge in the cozy decadence of Cranberry Bread Pudding with Caramel Ice Cream, the ultimate dessert for any occasion. This heavenly recipe combines cubes of tender, day-old bread—like French baguette or challah—with a creamy custard infused with warm vanilla and cinnamon. Sprinkled with vibrant dried cranberries and baked to golden perfection, this bread pudding achieves the ideal balance of sweetness and tartness. A drizzle of melted butter enhances its richness, while a scoop of luscious caramel ice cream on top creates a warm-and-cold contrast that’s absolutely irresistible. Quick to prepare in just 20 minutes and perfect for serving a crowd of eight, this comforting dish is sure to be the star of your dessert table. Whether for the holidays or a simple family gathering, this recipe promises a symphony of flavors in every bite.
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Recipe Information
Ingredients
- 6 cups day-old bread (French baguette or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup dried cranberries
- 2 tablespoons unsalted butter (melted)
- 1 pint caramel ice cream
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
Cut the day-old bread into 1-inch cubes and place them evenly in the prepared baking dish. Sprinkle dried cranberries over the bread cubes.
In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Pour the milk and egg mixture evenly over the bread and cranberries, pressing down gently to ensure the bread absorbs the liquid. Let the mixture sit for 10 minutes to fully soak.
Drizzle the melted butter evenly over the top of the bread pudding mixture.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. To test, insert a knife in the center; it should come out clean.
Remove from the oven and let the bread pudding cool slightly for 10 minutes before serving.
Serve the warm cranberry bread pudding with a generous scoop of caramel ice cream on top. Enjoy!
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 54.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 393 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.
