Best 3 Apple Cranberry Bread Pudding Recipes

Indulge in a culinary delight with our Apple Cranberry Bread Pudding, a delectable dessert that harmonizes the sweet tang of cranberries and the aromatic warmth of apples, enveloped in a tender, custardy bread pudding. This classic comfort food, elevated with a medley of spices and a hint of citrus, promises a symphony of flavors in every bite. Accompanying this main recipe is a collection of equally enticing variations, including a decadent Chocolate Chip Bread Pudding, a delightful Blueberry Bread Pudding, and a luscious Raspberry Bread Pudding. Whether you prefer the classic charm of the Apple Cranberry Bread Pudding or crave the indulgent richness of the chocolate chip version, these recipes cater to every palate, ensuring an unforgettable dessert experience.

Let's cook with our recipes!

APPLE CRANBERRY BREAD PUDDING

Apple Cranberry Bread Pudding image

Provided by Aaron McCargo Jr.

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

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
1 pint heavy cream
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 tablespoon powdered sugar

Steps:

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.
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.

CRANBERRY APPLE PECAN BREAD PUDDING WITH VANILLA CREAM SAUCE

Cranberry Apple Pecan Bread Pudding With Vanilla Cream Sauce image

This makes a nice breakfast/brunch dish. The bread pudding itself is not overly sweet, but vanilla cream sauce adds a nice richness. From Morning Glories by Donna Leahy.

Provided by pattikay in L.A.

Categories Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups apples, peeled and sliced
2 teaspoons lemon juice
4 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup unsalted butter, melted
2 cups half-and-half (or milk)
1/4 cup brandy
1/2 cup cranberries
1/2 cup pecans, chopped
5 cups stale croissants (or brioche or french bread, cut in cubes)
2 cups milk (or half and half or cream)
2 tablespoons flour
3/4 cup sugar
1/2 cup butter
2 teaspoons vanilla

Steps:

Pudding:.
in a medium bowl, toss sliced apples with lemon juice and set aside.
in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth.
Stir in the butter, half and half and brandy.
Toss the apples, cranberries, pecans with the bread cubes.
Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes.
Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set.
Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce.
Vanilla Cream Sauce:.
Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.

APPLE CRANBERRY BREAD PUDDING

Apple Cranberry Bread Pudding image

This would go nicely with a Thanksgiving dinner. Top this bread pudding with its Lemon Sauce recipe #74942.

Provided by Charlotte J

Categories Dessert

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 cups stale bread, cubed
2 cups sugar
2 cups milk
1 cup sugar
1/2 lb fresh cranberries
water, to cover
4 eggs
cinnamon
grated nutmeg, to taste
1 tablespoon vanilla
3 tablespoons rum (dark preferred)
3/4 cup melted butter, cooled
2 firm tart apples, cut in chunks
1/2 cup walnut halves

Steps:

Place bread and 2 cups sugar in mixing bowl.
Pour milk over and mix well.
Allow bread to soak up milk for about an hour.
In a saucepan, combine 1 cup sugar and cranberries.
Cover with water and simmer for 30 minutes.
Set aside to cool.
Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
Pour over bread cubes.
Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

Tips:

Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
If you don't have fresh cranberries, you can use frozen cranberries. Just be sure to thaw them before using.
You can use any type of bread for this recipe, but a sturdy bread like French bread or sourdough will hold up best.
If you want a richer bread pudding, you can use heavy cream instead of milk.
Serve the bread pudding warm with a scoop of ice cream or whipped cream.

Conclusion:

Apple cranberry bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread and cranberries, and it is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give this apple cranberry bread pudding a try. You won't be disappointed!