Apple Cranberry Bread Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 517
- Total Fat
- 36
- Saturated Fat
- 21
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 26
- Protein
- 10
- Cholesterol
- 231
- Sodium
- 212
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
Butter
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
Directions
- Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
- Place cubed brioche in the baking dish. Set aside.
- In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
- 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.
- Bake for 40 minutes until pudding sets. Serve with whipped cream.
Whipped Cream:
- Place a medium bowl in the freezer for 1 hour before whipping cream.
- 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.