Warm Apple & Cranberry Bread Pudding
A delicious bread pudding made with day-old bread, apples, and cranberries.
Ingredients
- 6.0 cups day-old bread
- 2.0 medium apples
- 1.0 cup fresh or frozen cranberries
- 4.0 large eggs
- 2.0 cups whole milk
- 1.0 cup heavy cream
- 1.0 cup granulated sugar
- 1.0 teaspoon vanilla extract
- 1.0 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup chopped pecans or walnuts
- 1.0 tablespoon butter
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Grease a large baking dish (about 9x13 inches) with butter. In a large mixing bowl, combine the cubes of day-old bread, diced apples, cranberries, and nuts (if using). Toss gently to combine.
- Make the Custard: In another bowl, whisk together the eggs, milk, and heavy cream until well blended. Add sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugar dissolves completely.
- Combine: Pour the egg mixture over the bread mixture. Press the bread gently with your hands or a spatula to ensure all pieces are soaked in the custard. Let it sit for about 15 minutes to absorb the liquid.
- Bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the custard is set in the center.
- Cool Slightly: Once baked, remove from the oven and let it cool for about 10-15 minutes before serving. This allows the pudding to set further.
- Serve: Serve warm, drizzled with a little maple syrup or a dollop of vanilla ice cream on top for added indulgence.
Notes
Optional: drizzle with maple syrup or serve with ice cream.