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Cranberry Bread Pudding

Cranberry Bread Pudding



16 oz loaf of french bread (454g) Optional: croissant rolls and brioche bread

2 cups fresh or frozen cranberries

Custard Mixture:

3 cups whole milk

1 cup heavy cream

1 ¼ cup half and half

7 large eggs

1 tsp vanilla

1 ¼ cup sugar

4 tablespoons butter


  • Cube your loaf of bread into 1.5-inch cubes. Make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two.
    In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in. You shouldn’t be able to see any separated egg whites.

  • Pour this mixture into a large baking dish and then add in the dried bread cubes. Gently toss until all the bread is coated. You will see a lot of extra egg mixture but this will be soaked up by the bread.
    Dot the top of the bread pudding with the butter
  • Cover the baking dish and leave it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up. If you’re lazy like me, you can cook the pudding right away.
  • Preheat your oven to 350 degrees F
    Cover your baking dish tightly with foil and place it into a large roasting pan and set it in a water bath that comes up halfway up the baking dish.
  • Bake for 1.5 hours covered or until inserting a toothpick in the middle comes out clean.
  • Uncover the baking dish and continue to bake it in the roasting pan until the crust becomes browned and crispy.
  • Serve warm with vanilla ice cream or whipped cream.