Cranberry Bread Pudding serves smooth custard and tangy sweet cranberries in a hearty bread pudding. One taste and it will soon become a Holiday favorite.
I always wondered where to classify bread pudding? Is it a form of bread? Can you call it, dessert? How about under breakfast? Maybe as a snack?
No matter how you label Cranberry Bread Pudding, you’re in for a treat.
I like mine warm, fresh from the oven. The finished bread pudding (see that, I was careful not to categorize it 😉 ) can be easily reheated or eaten cold. After all, it is custard based!
I’m not the only one thinking about cranberries. This week #FestiveFoodies are celebrating #CranberryWeek by sharing delicious recipes and meal ideas with you. Follow the #CranberryWeek hashtag November 5th -9th on social media for more recipes and tips.
Cranberry Bread Pudding
I start with fresh or frozen whole cranberries. What I’m going for is a cranberry sauce consistency. To the berries I add sugar and water. That’s it. Boil it and smash it as the berries cook and sauce thickens. Easy right?
Break or cut 6 cups of sourdough or other airy bread.
Mix half the bread with the cranberry sauce. Add it to a greased baking dish. Stir in the rest of the bread to coat. This keeps the bread pudding from getting too soggy.
What’s even easier is the custard. I whisk together the eggs, brown sugar and milk then pour it over the bread. No precooking needed.
Bake and enjoy!
Ingredients
- 6 cups bread pieces
- 1 cup cranberries
- 1 cup sugar
- 1/2 cup water
- 3 eggs
- 2 yolks
- 2 cups milk
- 1/2 cup brown sugar
- butter to grease dish
Instructions
- Add berries, sugar and water to a saucepan. Boil it and smash it as the berries cook and sauce thickens.
- Break or cut 6 cups of sourdough or other airy bread. Mix half the bread with the cranberry sauce. Add it to a greased 9x13 baking dish. Stir in the rest of the bread to coat. This keeps the bread pudding from getting too soggy.
- Whisk together the eggs, brown sugar and milk then pour it over the bread. No precooking needed.
- Bake at 375 for about 30 minutes until custard sets and top is golden brown. Serve warm or cold
Here are more great cranberry meal ideas.
White Cranberry Nut Bread
Cranberry White Chocolate Cookies
Grape Cranberry Sauce
Thanks Caroline from Caroline’s Cooking for hosting our event!
Food for Thought…What’s your favorite bread pudding? Which kind of bread works best for you? I’d love to hear your thoughts in a comment below!
Enjoy today’s cranberry recipe offerings from Festive Foodies!
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
- Brandied Cranberries + Three Cocktails from Our Good Life
- Cranberry Bread Pudding from Cindy’s Recipes and Writings
- Cranberry Jalapeno Turkey Roll-Ups from Palatable Pastime
- Cranberry-Olive Oil Bundt Cake with Yuzu from Culinary Adventures with Camilla
- Cranberry Orange Oatmeal Cookies from The Redhead Baker
- Cranberry Orange Muffins from Cookaholic Wife
- Cranberry Truffles from Caroline’s Cooking
- Cranberry Vanilla Rum Smoothie from Daily Dish Recipes
- Easy Homemade Cranberry Sauce from The Saucy Fig
- Roasted Brussels Sprouts Salad with Cranberries and Feta from Cooking For My Soul
- Squash Soup with Cranberry Puree from A Day in the Life on the Farm
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