Cranberry Bread Pudding

8
Servings
4h
Prep Time
90m
Cook Time
5h 30m
Ready In


"Recipe source: Bon Appetit (November 1992)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (332.9 g)
  • Calories 555.1
  • Total Fat - 16.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 137.2 mg
  • Sodium - 419.3 mg
  • Total Carbohydrate - 92.5 g
  • Dietary Fiber - 3 g
  • Sugars - 64.8 g
  • Protein - 11.9 g
  • Calcium - 278.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.4 mg

Step 1

In a saucepan bring water, 1 cup sugar, lemon peel and vanilla to a boil, stirring to dissolve the sugar; add cranberries and simmer for one minute. Remove from heat. Scape vanilla beans into the cranberry mixture and add the bean. Let stand overnight.

Step 2

Preheat oven to 350 degrees F. Cut the brioche into 1 inch squares and place in a bowl and drizzle with the butter; toss. Transfer to a cookie sheet and bake until toasted (20-30 minutes); reduce oven temperature to 325 degrees F.

Step 3

Butter and sugar a 10 cup 3 1/2 inch deep shuffle dish.

Step 4

Combine milk, egg and 3/4 cup sugar in a bowl and stir in the brioche cubes. Drain cranberry mixture (discarding vanilla bean) and fold cranberry mixture into the brioche mixture and pour into prepared dish.

Step 5

Combine 1/2 cup sugar and the cinnamon in a bowl and sprinkle over top of the brioche. Cover with foil. Bake for one hour or until it is set. Transfer to a rack and let cool for 15 minutes.

Step 6

Serve with ice cream or whipped cream, if desired.

Tips & Variations


No special items needed.

Related

Luvcookn

Wonderful flavour! Will be making this over the Christmas holidays for sure. I used dried cranberries as the recipe did not specify. I halved the recipe, reduced the sugar and the baking time was 28 minutes in my oven. I will be increasing the milk/egg ratio a wee bit. Love the brioche for bread pudding. Thanks for sharing Ellie! Made for Billboard Recipe Tag.

review by:
(18 Nov 2016)