Cranberry Bread Pudding Recipes Recipes Recipe Cards

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CRANBERRY-PUMPKIN BREAD PUDDING



Cranberry-Pumpkin Bread Pudding image

For fans of pumpkin and bread pudding, this sensible recipe is a marriage made in Heaven. It's perfect for breakfast, brunch or dessert with a dollop of yogurt-autumn comfort food at its best! -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings (1-1/3 cups sauce).

Number Of Ingredients 10

3 large eggs, room temperature
1-1/2 cups 2% milk
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
5 cups cubed day-old bread
1/2 cup dried cranberries
1/2 cup fat-free caramel ice cream topping
1/4 cup chopped walnuts

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.

Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 3g fiber), Protein 6g protein.

CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

Aromatic, flavorful bread pudding.

Provided by Mike Smith

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

3 cups milk
1 ½ cups heavy whipping cream
¾ cup white sugar
5 eggs
1 ½ teaspoons lemon zest
1 ½ teaspoons kosher salt
¼ teaspoon ground cinnamon
¾ vanilla bean, split and seeds scraped away
1 ½ French baguettes, cut into 2-inch slices
½ cup golden raisins
1 cup cranberries
2 teaspoons butter

Steps:

  • Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  • Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g

CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

16 slices bread, crusts removed, cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange zest
1/4 cup butter, melted
6 large eggs
4 cups whole milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
ORANGE CUSTARD SAUCE:
3 large egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange zest strip (1/4 inch)
1/2 teaspoon orange extract

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.

Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.

CRANBERRY WALNUT BREAD PUDDING A LA YUM!



Cranberry Walnut Bread Pudding A La Yum! image

Oh my... this bread pudding is a mouthful of yum! The bread pudding itself is full of cinnamon flavor and yummy with the cranberry walnut bread. If you have an issue finding it, try the frozen food section. That's where we found ours. The magic of this bread pudding is the sauce. It's creamy and rich. The rum flavor is not...

Provided by Kathy Sterling

Categories     Other Breakfast

Time 2h5m

Number Of Ingredients 12

8 c artisan cranberry walnut bread (can use other breads such as raisin, cinnamon or plain white bread)
2 c heavy whipping cream
2 c whole milk
1/2 c unsalted butter
4 eggs
4 tsp vanilla extract
2 Tbsp ground cinnamon
SAUCE
2/3 c heavy cream
2 c granulated sugar
1 c unsalted butter
4 Tbsp rum extract (I use Adam's Jamaican rum extract)

Steps:

  • 1. Preheat your oven to 350 degrees.
  • 2. Coat a large casserole dish with non-stick baking spray, I use Baker's Joy.
  • 3. Cut bread into 1" pieces, placing them in a large mixing bowl.
  • 4. Mix whipping cream and milk together. Stir in 1/2 cup of unsalted butter and cook over a medium heat until butter is melted.
  • 5. Stir this milk mixture into the bowl of bread cubes. Let mixture stand for 20 minutes so liquid can absorb into bread pieces.
  • 6. Beat eggs slightly to blend. Add vanilla and ground cinnamon.
  • 7. Pour into mixture. Mix well.
  • 8. Pour into prepared baking dish.
  • 9. Bake for 1 to 1 1/2 hours until bread pudding is set and golden brown.
  • 10. SAUCE: Put heavy cream, butter, and sugar in a saucepan. Cook on low heat until sugar is dissolved. Do not boil. Add rum extract and stir well.
  • 11. Pour rum sauce over hot bread pudding just before serving.
  • 12. Keep refrigerated in separate containers and heat before serving leftover bread pudding.

CRANBERRY-MAPLE BREAD PUDDING



Cranberry-Maple Bread Pudding image

This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.Recipe and image reprinted with permission from Tartine Bread, by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h35m

Number Of Ingredients 10

7 slices (1 inch thick) week-old Tartine Bakery's Country Bread, crusts trimmed
Unsalted butter, for pan
8 large eggs
3/4 cup sugar
2 cups creme fraiche
2 cups whole milk
1 1/2 teaspoons pure vanilla extract
Coarse salt
1 1/2 cups fresh or thawed frozen cranberries (about 5 ounces)
2/3 cup pure maple syrup

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 BREAD PUDDING



Cranberry Bread Pudding image

Recipe is taken from the America's Best Recipes cookbook/More Than a Tea Party - Junior League of Boston. I love cranberries -- can't get enough of them and they are so good for you.

Provided by DailyInspiration

Categories     Dessert

Time 2m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/2 loaf French bread, torn into pieces (16-oz. loaf)
1 cup cranberries, coarsely chopped
1 cup pecans, chopped (or walnuts)
2 cups milk, whole
2 cups half-and-half
3 eggs, beaten
1 cup brown sugar, firmly packed
1/2 cup sugar
1/4 cup dark rum (optional, can use rum extract)
1 tablespoon vanilla
maple syrup (I prefer a custard sauce)

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.

Nutrition Facts : Calories 482.4, Fat 17.6, SaturatedFat 6, Cholesterol 80.5, Sodium 334.3, Carbohydrate 67.8, Fiber 2.7, Sugar 33.8, Protein 12

CRANBERRY BREAD PUDDING WITH HONEY WHISKEY MAPLE SAUCE



Cranberry Bread Pudding with Honey Whiskey Maple Sauce image

Made with fresh cranberries that were first cooked with brown sugar and topped with an easy honey whiskey maple sauce.

Provided by Lyuba Brooke

Categories     Breakfast     Dessert

Time 45m

Number Of Ingredients 14

1½ French Baguette
4 eggs
3 Tbsp melted butter
2 cups Silk Vanilla Almond Milk
1 tsp vanilla extract
1/2 tsp allspice
1/4 cup sugar
8 oz cranberries
1/2 cup brown sugar
2 tsp lemon juice
Sauce:
1 cup maple syrup
1/3 cup honey whiskey
1/2 tsp cinnamon

Steps:

  • Make sure you cut up your bread into ½-inch cubes and lay them out to get stale ahead of time.
  • In a small sauce pot, over medium heat, combine cranberries brown sugar and lemon juice. Cover and cook, stirring occasionally, until berries are soft and have given out juice. (5-7 minutes.)
  • In a medium mixing bowl, whisk eggs, Silk, butter, vanilla extract, allspice and sugar together until smooth.
  • Carefully stir in cranberry mixture.
  • Lightly grease a 2-quart, wide pan (or like a 9×9 baking pan) and spread bread evenly. Pour egg mixture over the bread, making sure berries are spread as evenly as you can. Press lightly and put in the oven.
  • Bake for 35-45 minutes at 400 degrees. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
  • Sauce: Preheat a small sauce pot over medium heat and add whiskey. Simmer for a few minutes to let alcohol cook out. Add maple syrup and cinnamon. Stir well and cook for a couple more minutes.
  • Pour sauce over bread pudding.

SPICED CRANBERRY BREAD PUDDING



Spiced Cranberry Bread Pudding image

I feel this is the best bread pudding. Very moist. Family and friends just love it and are always asking for the recipe. One piece is never enough, so cut it big! Enjoy. Topped with a drizzle of caramel-flavored sauce on warm bread pudding. Yum.

Provided by Treasures of Food

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

cooking spray
10 slices sourdough bread, cubed
1 ½ teaspoons pumpkin pie spice, divided
¾ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
3 tablespoons butter, melted
4 large eggs
2 cups unsweetened almond milk (such as Blue Diamond® Almond Breeze®)
¾ cup white sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 48.4 g, Cholesterol 104.4 mg, Fat 8.1 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 3.7 g, Sodium 309 mg, Sugar 29 g

CRANBERRY EGGNOG BREAD PUDDING



Cranberry Eggnog Bread Pudding image

Yummy! What a twist on a classic bread pudding recipe. It's creamy and the mix of flavors is perfect. You taste the eggnog and the bites and get an occasional burst of cranberry. It's quite decadent and will be the perfect ending to your holiday meal.

Provided by Christina Vasquez

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

3 c 2% or whole milk
2 c eggnog
1/2-2/3 c sugar, keep in mind the eggnog is full of sugar
7 eggs
2-3 tsp cinnamon, keep in mind the eggnog is full of spice
1 dash(es) nutmeg, optional
1 1/2 tsp vanilla extract
8 c 1 lb. loaf of French bread
2/3 c dried cranberries
3 Tbsp butter

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!

BREAD PUDDING WITH DRIED CRANBERRIES AND BOURBON



Bread Pudding With Dried Cranberries and Bourbon image

Provided by Moira Hodgson

Categories     brunch, dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 12-inch loaf brioche bread, cut into 12 slices
1 cup unsalted butter, melted
3 cups heavy cream
1 cup milk
3/4 cup sugar
4 eggs
Grated peel of 1 orange
1 tablespoon vanilla extract
1 cup chopped dried cranberries
Pinch of salt
1 tablespoon confectioners' sugar
1/3 cup sugar
4 egg yolks
3/4 cup heavy cream
3/4 cup milk
1 tablespoon vanilla extract
1/4 cup bourbon

Steps:

  • Preheat oven to 325 degrees. Brush bread slices with butter and toast in oven until golden. Set aside.
  • Heat cream and milk in a small saucepan until almost boiling. Meanwhile, whisk together the sugar and eggs until thoroughly mixed. Add orange peel, vanilla extract and the cream-milk mixture and whisk together. Stir in the dried cranberries and salt.
  • Arrange toasted bread in a 9-by-12-inch baking dish in two overlapping rows. Pour in cream mixture and cover with aluminum foil. Put a smaller pan on top and weigh it down so that the bread slices are submerged. Leave overnight or for at least one hour.
  • When ready to bake the pudding, preheat oven to 325 degrees. Remove pan and weights from top of pudding and punch the foil with holes. Place baking dish in a larger pan of hot water (a bain-marie); the water should be two-thirds of the way up the sides. Bake for an hour and 45 minutes, or until a skewer inserted in the middle of the pudding comes out clean. Sprinkle pudding with confectioners' sugar.
  • While the pudding is cooking, make the sauce. Beat the sugar with the egg yolks until everything is thoroughly mixed. Bring the cream and the milk to boil in a small saucepan with the vanilla extract.
  • Whisk in one-half cup of hot cream mixture into the eggs, then pour the egg and cream mixture into the saucepan with the remaining milk and cream. Whisk over low heat until mixture thickens enough to coat the spoon. Be careful not to let it boil, or it will curdle.
  • Remove from heat, add bourbon and cool. Chill until ready to use.
  • Cut pudding into slices and serve warm on a pool of the chilled sauce.

Nutrition Facts : @context http, Calories 1028, UnsaturatedFat 25 grams, Carbohydrate 76 grams, Fat 74 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 44 grams, Sodium 368 milligrams, Sugar 45 grams, TransFat 1 gram

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