Apple Cranberry Bread Pudding

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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4 1/2 cups cubed challa bread

3 cups peeled and diced Fuji apples

1 lemon, juiced

1/2 cup dark brown sugar

1/2 cup dried cranberries

2 cups half-and-half*

6 eggs

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla extract

Whipped cream, recipe follows

Whipped Cream:

1 pint heavy cream

1 tablespoon orange liqueur (recommended: Grand Marnier)

1 tablespoon powdered sugar


  1. Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
  2. Place cubed brioche in the baking dish. Set aside.
  3. In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
  4. In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
  5. Bake for 40 minutes until pudding sets. Serve with whipped cream.

Whipped Cream:

  1. Place a medium bowl in the freezer for 1 hour before whipping cream.
  2. Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

Cook’s Note

*this is the correct amount.

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