This Cranberry Bread Pudding is a warm, comforting dessert for the holidays or cosy evenings.
Made with chunks of bread soaked in a spiced custard, it’s dotted with sweet-tart dried cranberries and baked to golden perfection.
The result is a creamy, slightly crisp-topped treat that pairs beautifully with powdered sugar, custard, whipped cream, or ice cream.
Simple, rich, and satisfying!
Ingredients:
6 cups day-old bread (about 500g) cubed or ripped up
1 cup dried cranberries (about 120g)
2 cups milk (about 480ml)
1 cup heavy cream (about 240ml)
3 large eggs
1/2 cup granulated sugar (about 100g)
1 teaspoon vanilla extract
1 tsp mixed spice • British Mixed Spice: Classic Blend fo…
2 tablespoons unsalted butter, melted (about 30g)
Powdered sugar for dusting (optional)
Whipped cream, custard or ice cream for serving (optional) How to make Instant custard powder • How to Make INSTANT CUSTARD Powder FU…
NOTE: If no mixed spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat your oven to 350°F (175°C).
Place the baking dish in the oven and bake for 40-45 minutes until the custard is set and the top is golden brown. The bread pudding should be slightly puffed and firm in the centre. Take it out 10 minutes before the end and sprinkle it with sugar. Return to finish the bake.
