Cranberry Bread Pudding
Cranberry Bread Pudding 

This is a festive and delicious pudding to make with the abundance of cranberries readily available in December. This dessert will have everyone coming back for more. 

Making cranberry bread pudding

Cranberry Bread Pudding

Serves 6

2 cups water
2 1/4 cups sugar, divided
lemon peel from 1 lemon, grated
1 teaspoon vanilla
2 cups fresh or frozen cranberries
3/4 day-old French loaf, cut into 1″ cubes (about 8 cups)
3 tablespoons butter, melted
3 cups milk
3 eggs
1/2 teaspoon ground cinnamon

Directions:

Bring water, 1 cup sugar, lemon peel and vanilla to a boil in a small pot, stirring to dissolve sugar. Add cranberries and simmer for five minutes. Remove from heat and let stand. 

Preheat oven to 350° F.  

Place bread cubes into a 9”x13”x1” baking pan. Toss with melted butter. 

In a separate bowl, combine milk, eggs and 3/4 cup sugar, and whisk to blend. Add to bread and stir to coat. 

Drain cranberry mixture (discard syrup or reserve for another use) fold cranberries into bread mixture. 
Combine 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over top of bread. 

Cover with foil and bake until pudding is just set about 55-60 minutes.

Cranberry Bread Pudding
Cranberry Bread Pudding

Other Dessert To Try:


Lemon Upside Down Cake
Pineapple Upside Down Cake
Pineapple upside Down Cake

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