Spiced Cranberry Bread Puddings
Warm, comforting, and brimming with the festive flavors of the season, Spiced Cranberry Bread Puddings are a must-try dessert that’s both easy to make and utterly indulgent. This cozy recipe transforms cubes of day-old brioche or challah into tender, custard-soaked delights, spiced with cinnamon, nutmeg, and cloves for a deep, aromatic warmth. Sweet dried cranberries add bursts of tangy sweetness, perfectly complementing the creamy custard made from milk, heavy cream, eggs, and a blend of granulated and brown sugar. Baked in individual ramekins or a single dish, these bread puddings are finished with a water bath for a luxuriously smooth texture. Serve warm with a dusting of powdered sugar for an elegant touch, making these puddings the perfect holiday dessert or a crowd-pleasing treat any time of year.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as brioche or challah), cubed
- 2 cups milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 4 eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.5 cup dried cranberries
- 2 tablespoons unsalted butter, melted
- 1 tablespoon optional powdered sugar, for garnish
Instructions
Preheat your oven to 350°F (175°C). Lightly grease 8 individual ramekins or a large 9x13-inch baking dish with butter or non-stick spray.
Spread the bread cubes in a single layer on a baking sheet and toast in the oven for 5-7 minutes until lightly crisp. Remove from oven and transfer to a large mixing bowl.
In a medium saucepan, combine milk, heavy cream, granulated sugar, and brown sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is warm but not boiling. Remove from heat.
In a separate bowl, whisk eggs vigorously until frothy. Slowly drizzle the warm milk mixture into the eggs, whisking constantly to avoid scrambling the eggs.
Stir in vanilla extract, cinnamon, nutmeg, and cloves. Pour the custard mixture over the bread cubes, gently tossing to coat. Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
Fold in the dried cranberries and melted butter. Divide the mixture evenly into the prepared ramekins or spread evenly in the baking dish.
Place the ramekins or baking dish in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins or baking dish to create a water bath.
Transfer the pan to the oven and bake for 35-40 minutes, or until the tops are golden brown and a knife inserted into the center comes out clean.
Carefully remove the ramekins or dish from the water bath and let cool for 10 minutes before serving. Dust with optional powdered sugar before serving.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 46.7 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 281 mg | 6% | |
*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.
