Warm Fruited Bread Pudding
Indulge in pure comfort with this Warm Fruited Bread Pudding, a timeless dessert featuring rich, custard-soaked brioche or challah bread studded with plump dried cranberries and raisins. This easy yet elegant recipe combines a creamy custard base infused with warm spices like cinnamon and nutmeg, creating a dessert that's perfectly sweet, subtly spiced, and irresistibly nostalgic. Baked to golden perfection, it's the ultimate cozy treat to serve warm with a drizzle of vanilla sauce, a dollop of whipped cream, or a sprinkle of powdered sugar. Perfect for holidays or any chilly evening, this bread pudding will have everyone coming back for more.
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Recipe Information
Ingredients
- 8 cups day-old bread (such as brioche or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 cups dried cranberries
- 0.5 cups raisins
- 1 tablespoon unsalted butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Cut the day-old bread into roughly 1-inch cubes and place them in a large mixing bowl.
In a medium saucepan over medium heat, combine the milk, heavy cream, and granulated sugar. Stir occasionally until the sugar dissolves and the mixture is warm but not boiling.
In a separate bowl, whisk together the eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs. This forms your custard base.
Pour the custard base over the bread cubes in the large mixing bowl. Toss gently to ensure each piece of bread is thoroughly coated.
Let the bread soak for 10 minutes, occasionally pressing down with a spatula to help it absorb the custard.
Fold the dried cranberries and raisins into the soaked bread mixture.
Transfer the mixture to the greased baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted into the middle should come out clean.
Allow the bread pudding to cool for 10 minutes before serving. Serve warm with your favorite toppings, such as vanilla sauce, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 58.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 433 mg | 9% | |
*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.
