Creamy Cranberry Bread Pudding
Indulge in the ultimate comfort dessert with this Creamy Cranberry Bread Pudding, a delightful combination of rich custard-soaked bread and bursts of tangy dried cranberries. Crafted with day-old French or brioche bread, this recipe boasts a silky blend of milk, heavy cream, and warm spices like cinnamon and nutmeg for a cozy, aromatic touch. Simple to prepare in just 15 minutes, this bread pudding comes together beautifully in the oven with a golden, caramelized top and a soft, creamy interior. Perfect for festive gatherings or an everyday sweet treat, serve it warm with a drizzle of cream or a scoop of vanilla ice cream for an irresistible dessert experience. This easy cranberry bread pudding recipe will quickly become a family favorite, blending nostalgic flavors with modern indulgence!
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Recipe Information
Ingredients
- 6 cups, cubed Day-old bread (French or brioche)
- 1 cup Dried cranberries
- 2 cups Milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for greasing the dish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the butter and set aside.
Place the cubed bread in a large mixing bowl. Add the dried cranberries and gently toss to combine.
In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until it is hot but not boiling. Set aside to cool slightly.
In another large bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling, until fully combined.
Pour the custard mixture evenly over the bread and cranberries. Gently press the bread cubes down with a spoon to ensure they soak up the custard. Let the mixture sit for 10 minutes to absorb.
Transfer the bread mixture into the prepared baking dish, spreading it out evenly.
Place the dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving. Serve warm on its own or with a drizzle of cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 164 mg | 3% | |
*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.
