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Apple Cranberry Bread Pudding

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The perfect fall or winter bread pudding made with brioche, apples, cranberries, brown sugar, cinnamon & nutmeg! It's so delicious and can be made ahead of time! 

Ingredients

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Apples and Cranberries:

  • 2 1/2 tablespoons butter
  • 2 medium firm apples, skins on, diced
  • 1 cup fresh or frozen cranberries
  • Zest and juice of 1 medium orange
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Bread Pudding:

  • 4 large eggs
  • 4 cups milk
  • 1/4 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 loaf whole grain, brioche or sourdough bread (from the bakery)

Topping:

  • 2 tablespoons melted butter
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon

For Serving:

  • Maple syrup, for serving

Instructions

  1. Preheat the oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Set aside.
  2. In a large saucepan or skillet, melt the butter over medium heat. Add the apples and cranberries and sauté 4-5 minutes or until soft. Stir in the orange zest and juice, brown sugar, cinnamon and nutmeg and bring to a simmer. Remove from the heat and set aside.
  3. In a mixing bowl whisk together the eggs, milk and brown sugar. Whisk in the vanilla and almond extracts. Add the cubed bread and apple cranberry mixture and stir until combined.
  4. Place the mixture into the prepared baking dish. Spread with a spatula into an even later. Bake for 25-30 minutes or until the mixture is almost set.
  5. In a medium mixing bowl, stir together the topping ingredients until combined.
  6. Remove the bread pudding from the oven and evenly sprinkle with the oat pecan mixture on top. Bake another 10-15 minutes or until the bread and egg mixture is completely set.
  7. Let sit until slightly cool, then scoop into bowls and top with maple syrup. Serve.

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