Cranberry Vanilla Bread Pudding
Ingredients
For the bread pudding:
- 6 cups day-old brioche or challah, cut into 1-inch cubes
- 1½ cups fresh or frozen cranberries
- 4 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 3 tablespoons melted butter, slightly cooled
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon salt
- Butter for greasing the baking dish
For the vanilla glaze:
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the baking dish.
Preheat the oven to 350°F (175°C). Grease a deep 9-inch square baking dish with butter. If your dish is shallow, use an 11 × 7-inch baking dish instead.
Step 2: Add the bread and cranberries.
Spread the bread cubes in the dish. Scatter the cranberries between the pieces, reserving a small handful for the top. Leave frozen cranberries frozen.
Step 3: Make the custard.
In a large bowl, whisk the eggs and granulated sugar until combined. Add the milk, heavy cream, melted butter, vanilla, salt, and cinnamon, if using. Whisk until smooth.
Step 4: Soak the bread.
Pour the custard evenly over the bread. Gently press the cubes down with the back of a spoon so they absorb the liquid. Let stand for 20 minutes. Scatter the reserved cranberries over the top.
Step 5: Bake.
Bake for 45–55 minutes, until the edges are golden and the center is set with a slight wobble. It should not look liquid when the dish is gently moved. If the top browns before the center sets, cover loosely with foil.
Step 6: Rest.
Remove from the oven and let stand for 15 minutes. This helps the custard firm up and makes serving easier.
Step 7: Prepare the glaze.
Whisk the powdered sugar, vanilla, and 1 tablespoon milk in a small bowl. Add more milk a little at a time until the glaze is thin enough to drizzle.
Step 8: Finish and serve.
Drizzle the glaze over the warm bread pudding. Spoon into bowls or cut into squares once it has cooled slightly.
Notes
- Fresh cranberries give this pudding a distinctly tart flavor. For a sweeter version, increase the custard sugar to 1 cup.
- Day-old bread absorbs the custard well. If your bread is fresh, spread the cubes on a baking sheet and dry them at 300°F (150°C) for 10–15 minutes. Cool before using.
- A deep dish produces the thick, soft center shown in the picture. Avoid filling your baking dish right to the rim.