Cranberry Bread Pudding

Cranberry Bread Pudding

5
mike944s 0

"Aromatic, flavorful bread pudding."

Ingredients 1 h 55 m {{adjustedServings}} servings 552 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 881 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  3. Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  4. Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.
Tips & Tricks
How to Make Cranberry Sauce

Learn how to make this quick, delicious recipe using whole cranberries.

Cranberry Sauce I

This easy cranberry sauce is flavored with orange juice. Enjoy!

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Reviews 5

  1. 5 Ratings

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Lucy
1/5/2014

I hate to be the first rater because I wasn't able it follow the recipe as written. I just didn't have all the ingredients. But this recipe served as a fabulous base for a wonderful sweet/tart bread pudding. The lemon zest added great flavor to the pudding- don't leave it out. Here are the changes that I made: 3 1/2 cup milk, 1 cup sour cream instead of whipping cream, brown sugar instead of white, vanilla extract instead of bean, sliced almonds instead of raisins, 2 cups cranberries- and could have had more really, leftover sliced potato and whole wheat breads instead of baguettes. I baked the whole shebang in a 13 x 9 inch glass pan- I am not sure if it all would gave fit in a pie plate.

Therese
4/20/2014

I used cranberry bread and craisins and this was fabulous!!! I have changed up the bread and the raisins/craisins and everytime it is fantastic!!!

csmcguire
1/11/2015

I made this recipe with some leftover banana bread. I cubed it and ended up with about 4-5 cups. I used vanilla extract in place of the bean, dates in place of raisins, brown sugar vs the white, and I used about half more cinnamon and 2 cups total cranberries. Put it all in a 9x13 pan. I also lowered the oven temperature to 325 degrees and cooked it about 5-10 minutes longer. The 350 just seemed a bit too extreme for a custardy type dish and didn't want to fry the cranberries since they float to the top. Turned out great! The cranberries add a festiveness in color, plus were a nice tart to offset the sweet bread.