Description
Indulge in this comforting Cranberry Bread Pudding, a delightful dessert with a perfect balance of sweet, tart, and creamy flavors. Easy to make and incredibly satisfying!
Ingredients
Scale
- 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Butter, for greasing the dish
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
- In a large bowl, toss the bread cubes with fresh or frozen cranberries, 1/2 cup of the granulated sugar, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, the remaining 1/2 cup of granulated sugar, milk, heavy cream, and vanilla extract until well combined.
- Pour the egg mixture evenly over the bread and cranberry mixture. Gently press down the bread to ensure it’s mostly submerged. Let it soak for about 15-20 minutes, stirring occasionally.
- Pour the mixture into the prepared baking dish.
- Bake for 45-55 minutes, or until the pudding is set and the top is golden brown and slightly puffed. A knife inserted near the center should come out clean.
- Let cool for at least 10 minutes before serving.
Notes
- Serve warm with a drizzle of heavy cream, a dusting of powdered sugar, or a scoop of vanilla ice cream.
- For a richer flavor, you can use a mix of challah or brioche bread.
- If using frozen cranberries, do not thaw them before adding to the bread mixture.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg