Ingredients for Creamy Cranberry Bread Pudding
- 6 cups bread cubes
- 2 cups half-and-half
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1 vanilla bean, split and seeds scraped
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1/2 cup whole berry cranberry sauce
- powdered sugar, for dusting (optional)
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How to Make Creamy Cranberry Bread Pudding
- Preheat oven to 350°F (175°C).
- Cut crusts off of a loaf of bread (about 6 cups) and cut into 1-inch cubes.
- Arrange bread cubes on a baking sheet and toast in the oven until light golden brown, about 10-12 minutes. Let cool completely.
- In a medium saucepan, combine 2 cups half-and-half, 1 cup heavy cream, 1/4 teaspoon salt, and 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract).
- Heat over medium heat, stirring occasionally, until it reaches a gentle simmer. Remove from heat and let steep for 10-15 minutes to infuse the vanilla flavor.
- Remove vanilla bean (if using). In a large bowl, whisk together 4 large eggs and 3/4 cup granulated sugar until light and frothy.
- Gradually whisk in the warm cream mixture until well combined.
- In a separate bowl, gently combine the toasted bread cubes and the custard mixture. Let it sit for 15-20 minutes to allow the bread to fully absorb the custard.
- Meanwhile, in a small saucepan, combine 1/2 cup cranberry sauce and 1/4 cup orange juice. Simmer over low heat until cranberries are plump and softened, about 5 minutes.
- Divide the cranberry mixture evenly among 6 ramekins or a large baking dish. Top with the soaked bread mixture.
- Arrange the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (water bath).
- Bake for 30-35 minutes for individual ramekins, or 40-45 minutes for a large baking dish, until set and golden brown.
- Let cool slightly before serving. Dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
152g
Fat
129g
Carbs
22g
