Photo: Creamy Cranberry Bread Pudding Recipe
Ingredients
- 1/2 large bakery challah or brioche (about 8 ounces bread)
- 2 cups half-and-half
- 2 cups heavy cream
- 1 pinch salt
- 1 vanilla bean, split lengthwise
- 6 eggs
- 1 cup sugar
- 1/2 cup orange juice
- 1 cup dried cranberries
- Confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.
Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.
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By spatrick01
Where the milit...
on February 03, 2012
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Great recipe...I didn't have exact ingredients but still loved it. I used French Bread instead of challah and I couldn't find a vanilla bean for the life of me so I just added a bit of vanilla flavoring instead. TURNED OUT GREAT! Even my husband liked it and he doesn't like bread pudding!
By Meshelle02
Charlotte, NC
on October 08, 2011
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Very good bread pudding! I made a couple variations based on the other version of this recipe on the website. Instead of dried cranberries, I used 2c of fresh cranberries, pulsed in a food processor with 1/2c of OJ. I added a dollop of orange marmalade in between 2 layers of the pudding mixture, which absolutely MADE the bread pudding. It added a wonderfully refreshing citrus and tart flavor, that complemented the cranberries well. Also, didn't have vanilla beans, so I used 2 tbsps of vanilla extract (sounds like a lot, but really isn't when its mixed into 4c of heavy cream/half&half. I also ended up using a whole challah loaf instead of half to soak up all the liquid, which made it closer to a typical bread pudding consistency, rather than the custard in the pictures.
Overall, the bread pudding was wonderful, but slightly too sweet for my taste. I think 1c of sugar (I used white was a bit much, so I'll cut that in half the next time I make this.
By jguirelb_7562018
laguna beach, CA
on December 04, 2008
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I loved the creamy custard of this bread pudding...you got a little custard with the pudding instead of all the custard being absorbed by the bread...I personally would not use the dried cranberries again, since I am not a fan, but would maybe substitute golden raisins soaked in brandy. This is the best textured pudding I have found on food network...
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