Yum 😍 Cranberry bread pudding is cozy, slightly tart, and perfect for using up leftover bread. Here’s a rich, bakery-style version that’s easy to make.
🍒 Cranberry Bread Pudding
🛒 Ingredients
- 5–6 cups day-old bread (brioche, challah, or French bread), cubed
- 1 cup fresh or dried cranberries
- 2 cups milk
- 1 cup heavy cream (or use all milk for lighter version)
- 3 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- 2 tbsp melted butter
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish with butter.
- Spread bread cubes and cranberries evenly in the dish.
- In a bowl, whisk milk, cream, eggs, sugar, vanilla, cinnamon, salt, and melted butter.
- Pour mixture over bread. Press gently so bread absorbs custard.
- Let sit 15–20 minutes (important for texture!).
- Bake 40–50 minutes until set in the center and golden on top.
Let cool slightly before serving.
🍊 Optional Upgrades
- Add orange zest (cranberry + orange = amazing)
- Stir in white chocolate chips
- Sprinkle sliced almonds on top
- Add a splash of bourbon to the custard
🍯 Simple Vanilla Sauce (Optional but Next-Level)
Simmer together:
- 1 cup cream
- ¼ cup sugar
- 1 tsp vanilla
Drizzle warm over pudding.
If you’d like, I can also give you:
- A lighter/healthier version
- A holiday-style version with orange and pecans
- Or a single-serve microwave version 🍰
