Apple Cranberry Bread Pudding


·         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


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:

·         1 pint heavy cream

·         1 tablespoon orange liqueur (recommended: Grand Marnier)

·         1 tablespoon powdered sugar

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.

2 comments (Add your own)

1. Engin wrote:
Hahaha, You are right, not a good idea to flip out onto your hand with this one! I use another caodarbrd circle, and flip it onto that (OR a plate) and then flip back over. Check out my oreo cheesecake video, I do it right within the first couple minutes of that video, same method! ALSO be sure your cake is cooled completely before unmolding!

Tue, June 5, 2012 @ 9:03 PM

2. epbiaqjq wrote:
qQaepS kueeichhpwbj

Wed, June 6, 2012 @ 3:47 AM

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