Apple Cranberry Bread Pudding
Apple Cranberry Bread Pudding
Warm bread pudding baked with tender apples, dried cranberries, cinnamon, and a vanilla custard until golden and softly set.
Apple cranberry bread pudding is a cozy baked dessert built from simple pantry ingredients and a rich vanilla custard. Cubes of slightly stale brioche or challah soak up milk, cream, eggs, brown sugar, cinnamon, and vanilla, then bake into a soft center with a lightly crisp golden top.
The apples bring gentle sweetness and moisture, while dried cranberries add bright tart pockets throughout the pudding. A brief soak before baking gives the bread time to absorb the custard evenly, which helps the finished dish slice neatly without turning dry or heavy.
Serve it warm from the baking dish after a short rest, either plain or with a spoonful of whipped cream, vanilla ice cream, or a drizzle of cream. It works well for a fall dessert, holiday brunch, or any cold-weather meal that needs something comforting at the table.
Nutrition (per serving)
Directions
-
1
Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
-
2
Spread the bread cubes in the dish, then scatter the diced apples and dried cranberries evenly over and between the bread.
-
3
Whisk the milk, cream, eggs, brown sugar, melted butter, vanilla, cinnamon, and salt in a large bowl until the eggs are fully blended.
-
4
Pour the custard over the bread mixture, pressing the bread down gently so the top pieces begin to absorb the liquid.
-
5
Let the pudding stand for 15 minutes, pressing once or twice more, until most of the bread is moistened.
-
6
Sprinkle the turbinado sugar over the top.
-
7
Bake for 40 to 45 minutes, until the custard is set in the center, the apples are tender, and the top is golden.
-
8
Rest for 10 minutes before spooning into bowls and serving warm.
Ingredients
- day-old brioche or challah, cut into 1-inch cubes:10 cups
- large apples, peeled and diced:2
- dried cranberries:3/4 cup
- whole milk:2 cups
- heavy cream:1 cup
- large eggs:4
- packed light brown sugar:2/3 cup
- unsalted butter, melted:3 tbsp
- vanilla extract:2 tsp
- ground cinnamon:1 1/2 tsp
- fine salt:1/4 tsp
- turbinado sugar for topping:2 tbsp
Tips & Notes
- Use bread that is a little dry so it absorbs the custard without collapsing.
- If the top browns too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
- For a softer pudding, cover the dish for the first 25 minutes, then uncover to brown the top.
