Best Cranberry Bread Pudding Recipes

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
• Place cubed brioche in the baking dish. Set aside.
• In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
• In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
• Bake for 40 minutes until pudding sets. Serve with whipped cream.
• Place a medium bowl in the freezer for 1 hour before whipping cream.
• Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Steps:

• Pudding:.
• in a medium bowl, toss sliced apples with lemon juice and set aside.
• in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
• Stir in the butter, half and half and brandy.
• Toss the apples, cranberries, pecans with the bread cubes.
• Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
• Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
• Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
• Vanilla Cream Sauce:.
• Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

CRANBERRY BREAD PUDDING

Steps:

• Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
• Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

CRANBERRY-MAPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
• Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
• Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
• Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
• Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.

CRANBERRY-APRICOT BREAD PUDDING

Steps:

• In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.

PUMPKIN CRANBERRY BREAD PUDDING

Steps:

• Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.

SPICED CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
• Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
• Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
• Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE

Steps:

• Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
• Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
• Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
• Make custard:
• In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
• In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
• Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
• To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
• Serve pudding at room temperature or warm with caramel sauce.

APPLE CRANBERRY BREAD PUDDING

Steps:

• Place bread and 2 cups sugar in mixing bowl.
• Pour milk over and mix well.
• Allow bread to soak up milk for about an hour.
• In a saucepan, combine 1 cup sugar and cranberries.
• Cover with water and simmer for 30 minutes.
• Set aside to cool.
• Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
• Pour over bread cubes.
• Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
• Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
• Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

CRANBERRY-PUMPKIN BREAD PUDDING

Steps:

• In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake until a knife inserted in the center comes out clean, 10-15 minutes longer., Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding.

CRANBERRY EGGNOG BREAD PUDDING

Steps:

• 1. Heat oven to 350 degrees. Butter the bottom and sides of a 13 x 9 casserole/baking pan. Set aside.
• 2. Tear by hand or chop the French bread into 2 inch cubes. Evenly layer cubed bread on the bottom of the buttered pan.
• 3. In a saucepan, over medium heat, warm milk, eggnog and butter along with cranberries. Set aside.
• 4. In a large bowl mix sugar and cinnamon together. Add eggs, vanilla and stir.
• 5. Slowly, while stirring, add the lukewarm milk mixture to the egg mixture. Set aside.
• 6. Pour batter on top of bread. If using cranberries, you may spread them out at this time. Bake 45-50 min. The top should be golden. Enjoy!

CRANBERRY AMARETTO BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake until pudding is puffed and golden, and a knife inserted in the center comes out clean, 50-55 minutes., In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding.

CRANBERRY BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• 1. Preheat oven to 325 degrees F. In a small saucepan combine cranberries orange marmalade and 2 tablespoons water. Bring to boiling, reduce heat. Simmer uncovered 8-10 min. or until cranberries pop, stirring constantly.
• 2. Meanwhile, cut bread into 1" pieces. Place in ungreased 8x8x2" baking pan.
• 3. In medium mixing bowl stir together eggs, milk, sugar and vanilla. Stir in cranberry mixture. Pour over bread in pan.
• 4. Bake 50-55 minutes or until a knife inserted near center comes out clean. Cool slightly. Serve warm with warm caramel sauce or ice cream topping. Serves 6
• 5. If you would rather make your own Carmel Sauce: CARAMEL SAUCE 1/2 c brown sugar 1/2 c sugar 1 Tbsp flour 1/2 c cream or half & half 1/2 c butter 1 tsp vanilla Caramel Sauce: Mix sugars and flour together in a saucepan. Add cream, butter and vanilla. Bring to a low Boil, and boil 2 minutes. Serve warm over Cranberry Bread pudding. The sauce keeps well..you can refrigerate, and warm sauce as needed.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar.

CRANBERRY-PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.

STUFFED PUMPKIN WITH CRANBERRY-RAISIN BREAD PUDDING

Steps:

• Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
• Bake at 350° for 35 minutes.
• Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
• Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
• Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
• Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
• For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

CRANBERRY-PEAR BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place the brioche cubes on a baking sheet and bake, tossing from time to time, until toasted on all sides. Set aside. Meanwhile, place the cranberries, pears and port in a saucepan and bring to a simmer. Simmer for 5 minutes, remove from heat and let stand for 15 minutes. Drain.
• In a large bowl toss together the brioche cubes, cranberries and pears, dates and walnuts. In another bowl whisk together the milk, sugar, vanilla and egg yolks. Pour over the bread mixture. Beat the egg whites until stiff peaks form. Stir 1/3 of the whites into the bread mixture. Fold in the remaining whites.
• Pour the mixture into a 13- by 9- by 2-inch baking dish. Bake until set, about 45 minutes. Let cool slightly. Cut into wedges and serve warm.

CRANBERRY ORANGE BREAD PUDDING

Steps:

• In large bowl,whisk eggs, add sugar and beat well.
• Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
• Cover with plastic wrap and put into the fridge.
• After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
• Spray a 13 X 9 inch pan with cooking spray.
• Take pudding out of the fridge, stir vigorously.
• Add cranberries and stir, mixing well.
• Pour half of the pudding into the prepared pan.
• With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
• Carefully spoon rest of pudding into pan; it will be very full so be careful.
• Bake in a preheated 325 degree oven for approximately 50 minutes.
• Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
• Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.

CRANBERRY-PEAR BREAD PUDDING W/ CUSTARD SAUCE

Steps:

• For sauce: Bring milk and cream to simmer in heavy large saucepan. Remove from heat. Whisk yolks and sugar in medium metal bowl until well blended. Gradually whisk in hot milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Mix in Grand Marnier. Cover and refrigerate until cold, about 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.) For pudding: Preheat oven 350 degrees. Arrange bread squares on large baking sheet. Bake until lightly toasted, stirring once, about 10 minutes. Cool. Transfer bread to large bowl. Add half and half and toss gently. Let stand 30 minutes. Preheat oven to 350 degrees. Butter 9X9-inch glass baking dish. Whisk eggs, 3/4 C. sugar, grated orange peel and vanilla extract in medium bowl. Stir in cranberries and pears. Pour over bread and mix gently. Transfer mixture to prepared dish. Sprinkle with nutmeg. Bake pudding until set and top browns, about 1 hour. Cool at least 10 minutes. Spoon custard sauce onto plates. Cut warm pudding into squares. Using metal spatula, transfer to plates. Sift powdered sugar over desserts. Serve warm or at room temperature.