How to Make Cranberry Bread Pudding - A Step-by-Step Guide

There's nothing quite like the warm and comforting taste of bread pudding, especially during the fall and winter months. And when you add the tart and tangy flavor of cranberries into the mix, you've got a dessert that's as delicious as it is festive. Cranberry bread pudding is the perfect way to use up any leftover bread you have on hand, and it's an incredibly simple and versatile dish that can be enjoyed for breakfast, brunch, or dessert.

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Ingredients

  • 3 cups milk
  • 1 ½ cups heavy whipping cream
  • ¾ cup white sugar
  • 5 eggs
  • 1 ½ teaspoons lemon zest
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon ground cinnamon
  • ¾ vanilla bean, split and seeds scraped away
  • 1 ½ French baguettes, cut into 2-inch slices
  • ½ cup golden raisins
  • 1 cup cranberries
  • 2 teaspoons butter

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 40 mins
  • Total Time: 1 hr 55 mins
  • Servings: 8
  • Yield: 1 12-inch deep-dish pie pan

  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  • Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and bake until pudding is set and lightly browned, about 15 more minutes.
  • Nutrition

    552 cal.

    • Total Fat: 24g
    • Saturated Fat: 13g
    • Cholesterol: 187mg
    • Sodium: 881mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 3g
    • Total Sugars: 33g
    • Protein: 16g
    • Vitamin C: 3mg
    • Calcium: 189mg
    • Iron: 3mg
    • Potassium: 383mg