Cranberry Bread Pudding
A comforting dessert featuring cubes of soft bread soaked in a sweet custard with juicy cranberries, baked to golden perfection. Served warm, it's the ultimate cozy treat.
Ingredients
- 4 cups cubed bread
- 1 cup milk
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 cup fresh cranberries
- 2 tbsp butter, melted
Directions
- Preheat oven to 350F (175C) and grease a baking dish.
- Place cubed bread in the dish.
- Whisk milk, cream, eggs, sugar, vanilla, and cinnamon.
- Pour over bread and let soak for 10 minutes.
- Sprinkle cranberries on top.
- Drizzle with melted butter and bake for 35-40 minutes.
Notes
- Serve with caramel sauce for extra sweetness.
- Use day-old bread for better texture.
- Pairs well with vanilla ice cream.
- Store leftovers in the fridge for up to 3 days.
- Reheat before serving for best taste.
Bread pudding dates back to medieval times when it was created as a way to use up stale bread. Over the centuries, it has become a beloved dessert in many cultures.Cranberries add a fresh and tart contrast to the soft, custardy texture of traditional bread pudding. Their natural acidity enhances the richness of the dish, making it a comforting yet sophisticated dessert.