Cranberry Vanilla Bread Pudding
Prep Time: 15 minutes
Soaking Time: 20 minutes
Cook Time: 45–55 minutes
Servings: 8
This recipe recreates the pictured dish as a soft, custardy bread pudding with tart cranberries, golden edges, and a light vanilla glaze.
Ingredients
For the bread pudding:
- 6 cups day-old brioche or challah, cut into 1-inch cubes
- 1½ cups fresh or frozen cranberries
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 3 tablespoons melted butter, slightly cooled
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon salt
- Butter for greasing the baking dish
For the vanilla glaze:
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the baking dish.
Preheat the oven to 350°F (175°C). Grease a deep 9-inch square baking dish with butter. If your dish is shallow, use an 11 × 7-inch baking dish instead.
Step 2: Add the bread and cranberries.
Spread the bread cubes in the dish. Scatter the cranberries between the pieces, reserving a small handful for the top. Leave frozen cranberries frozen.
Step 3: Make the custard.
In a large bowl, whisk the eggs and granulated sugar until combined. Add the milk, heavy cream, melted butter, vanilla, salt, and cinnamon, if using. Whisk until smooth.
Step 4: Soak the bread.
Pour the custard evenly over the bread. Gently press the cubes down with the back of a spoon so they absorb the liquid. Let stand for 20 minutes. Scatter the reserved cranberries over the top.
Step 5: Bake.
Bake for 45–55 minutes, until the edges are golden and the center is set with a slight wobble. It should not look liquid when the dish is gently moved. If the top browns before the center sets, cover loosely with foil.
Step 6: Rest.
Remove from the oven and let stand for 15 minutes. This helps the custard firm up and makes serving easier.
Step 7: Prepare the glaze.
Whisk the powdered sugar, vanilla, and 1 tablespoon milk in a small bowl. Add more milk a little at a time until the glaze is thin enough to drizzle.
Step 8: Finish and serve.
Drizzle the glaze over the warm bread pudding. Spoon into bowls or cut into squares once it has cooled slightly.
Notes
- Fresh cranberries give this pudding a distinctly tart flavor. For a sweeter version, increase the custard sugar to 1 cup.
- Day-old bread absorbs the custard well. If your bread is fresh, spread the cubes on a baking sheet and dry them at 300°F (150°C) for 10–15 minutes. Cool before using.
- A deep dish produces the thick, soft center shown in the picture. Avoid filling your baking dish right to the rim.
Tips
- Keep a few bread pieces slightly exposed for a golden, textured top.
- Pour the custard slowly to distribute it evenly.
- Add 1 teaspoon orange zest to the custard for a cranberry-orange variation.
- Avoid overbaking, which can make the custard dry.
- For a lighter finish, skip the glaze and dust with powdered sugar just before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days. Refrigerate within 2 hours of baking.
Reheat individual portions in the microwave in short intervals. For larger portions, cover and warm in a 325°F (165°C) oven until heated through. Add a small splash of milk if the pudding seems dry.
Freeze cooled portions, preferably without glaze, for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Ideas
- Serve warm with vanilla ice cream for dessert.
- Add a spoonful of plain Greek yogurt for a less sweet accompaniment.
- Pair with coffee or tea for a holiday brunch.
- Garnish with a little orange zest before serving.
Estimated Nutrition per Serving
Based on 8 servings, including the glaze; amounts vary with the bread used.
- Calories: Approximately 420–470
- Protein: 9–11 g
- Carbohydrates: 60–70 g
- Fat: 16–20 g
- Fiber: 1–2 g
Nutrition Benefits
Eggs and milk contribute protein, while milk also supplies calcium. Cranberries add some fiber and vitamin C. With its sugar, cream, and glaze, this dish is best enjoyed as a sweet breakfast treat or dessert.
Q&A
Can I use dried cranberries?
Yes. Use ¾–1 cup dried cranberries. They are usually sweetened, so the finished pudding will taste sweeter than the fresh-cranberry version.
Can I prepare it the night before?
Yes. Assemble the bread pudding, cover, and refrigerate overnight. Follow your glass baking dish manufacturer’s guidance when moving a chilled dish into the oven. It may need additional baking time.
Why is the middle wet?
The pudding may need more baking time, particularly in a deep dish. Cover the top loosely with foil and continue baking until the center sets.
Can I use regular sandwich bread?
Yes. Use a sturdy, day-old loaf. Very soft, thin bread can produce a mushier texture.
Can I leave out the heavy cream?
Yes. Replace it with an equal amount of whole milk. The pudding will be slightly less rich.
