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Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on September 09, 2011

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    This was a hit, especially when it's toasted for breakfast.

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  • on June 21, 2011

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    This was good, but a little high on the cranberry compote, I would use less. I used nonfat half and half, and would recommend adding more to increase the liquid ratio. I did not make the whipped cream to top this.

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  • on December 24, 2009

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    The bread should absorb whatever liquid it can take after 30 minutes, so it won't get more soggy overnight. You might as well bake the pudding the day before the party and refrigerate it overnight. You can warm it in the oven or microwave the next day, or just let it come to room temperature.

    I doubled the recipe and baked it in an 11 x 9 inch pan. It fit just right and baked up perfect. This is a nice change from traditional bread pudding, and makes a great Christmas dessert.

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  • on December 22, 2009

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    Does anyone know if I can make this the day before, and bake before the party? Will the bread get too soggy if I do early?

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  • on January 28, 2008

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    I'm a huge bread pudding fan, but am used to making richer puddings, usually flavored with a lot of rum and vanilla. Using a slightly tart cranberry compote really lightened up the bread pudding in my opinion. My only suggestion is to make sure that the pudding is fully set before taking it out of the oven if you're planning to slice it. My pudding texture was fairly moist and creamy, which I think is typical of most bread puddings. This made it a bit difficult to slice neatly.

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  • on December 02, 2005

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    I OVER DID THE THANKSGIVING SIDE DISHES AND HAD TONS OF LEFT OVERS. I CAN'T STAND TO THROW ANYTHING OUT. THEREFORE I WAS SEARCHING FOR RECIPES TO USE UP ALL THAT WAS LEFT. I WAS SO EXCITED TO FIND THIS RECIPE FOR BREAD PUDDING USING THE CRANBERRY COMPOTE I HAD MADE. I HAVE NEVER TRIED BREAD PUDDING BEFORE, WHAT A PLEASANT SURPRISE. THIS CAME OUT AWESOME. I WAS SURPRISED AT HOW MUCH I REALLY LIKED IT. DEFINETLY WILL DO AGAIN.

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  • on November 25, 2005

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    I have been making this recipe since I first saw Emeril do this a couple of years ago. It is a wonderful way to use the left over cranberries and is a great day after the holiday treat.

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  • on November 22, 2005

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    The bread pudding is good - but I love to make the cranberry sauce just to eat with Thanksgiving dinner. It has become a family tradition to make this recipe for the cranberry sauce - you can improve it even more by adding to cinamon sticks and a tsp of cloves as you boil your sauce. Another tip is to use a potato masher to blend the sauce to make it as smooth or lumpy as you like. The taste is tart and slightly sweet - so even if you're not a fan of the traditional cranberry sauce with turkey - try this one!!!

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  • on November 23, 2004

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    The point of the recipe is a way to use up leftover bread and especially cranberry sauce from your holiday meal.

    Ever since I first tried it, I've made sure to make twice as much cranberry sauce as we needed, just to be sure there's enough leftover for the bread pudding.

    I tend to leave out the spices from the whipped cream, it's just not needed.

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