Ingredients for Apple Bread Pudding With Cranberries
- 1 large apple (about 1 cup sliced)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 4 large eggs
- 1/4 cup honey granules
- 1 cup half-and-half
- zest of 1 orange
- 1 teaspoon vanilla extract
- 4 cups cubed day-old bread (about 1 pound)
- 1/2 cup dried cranberries
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How to Make Apple Bread Pudding With Cranberries
- Preheat oven to 325°F (160°C).
- Peel, core, and thinly slice 1 large apple (about 1 cup sliced). Toss with 1 tablespoon lemon juice and 1/2 teaspoon ground cinnamon.
- Melt 2 tablespoons butter in a medium skillet over medium heat. Sauté apples for 2-3 minutes until softened. Set aside to cool.
- In a large bowl, whisk together 4 large eggs and 1/4 cup honey granules until light and frothy.
- Whisk in 1 cup half-and-half, zest of 1 orange, and 1 teaspoon vanilla extract.
- Add 4 cups cubed day-old bread (about 1 pound), 1/2 cup dried cranberries, and the cooled apples. Gently mix until the bread is moistened.
- Let the mixture stand for 15 minutes to allow the bread to absorb the custard.
- Grease a 1.5-quart souffle dish or similar oven-safe dish with butter.
- Pour the bread pudding mixture into the prepared dish.
- Place the souffle dish in a larger roasting pan.
- Carefully pour boiling water into the roasting pan, filling it halfway up the sides of the souffle dish.
- Bake in the preheated oven for 50-60 minutes, or until the pudding is set and golden brown. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
28g
Fat
30g
Carbs
7g
