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Cranberry Bread Pudding
Ingredients:
For the Bread Pudding:
- 6 cups cubed bread (preferably day-old, such as French bread or brioche)
- 1/2 cup dried cranberries
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Vanilla Sauce:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 teaspoons vanilla extract
Instructions:
- Prepare the Bread Pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the cubed bread evenly in the prepared baking dish. Sprinkle the dried cranberries over the bread.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture over the bread and cranberries, ensuring all the bread is soaked. Press the bread down lightly with a spatula to help it absorb the liquid.
- Let the mixture sit for about 15 minutes to soak up the liquid.
- Bake the Bread Pudding:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the custard is set.
- Prepare the Vanilla Sauce:
- While the bread pudding is baking, prepare the vanilla sauce. In a medium saucepan, combine the granulated sugar, brown sugar, heavy cream, and butter.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce the heat and simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat and stir in the vanilla extract.
- Serve:
- Once the bread pudding is done, remove it from the oven and let it cool slightly.
- Drizzle the warm vanilla sauce over the bread pudding before serving.
Enjoy your delicious cranberry bread pudding with vanilla sauce!