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Cranberry Apple Bread Pudding

Custardy bread pudding with caramelized apples, fresh cranberries and a vanilla glaze.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12

Ingredients

Cranberry Apple Bread Pudding

  • 2 cups of apple cider, reduced to a cup
  • 4 large crisp apples, peeled and diced
  • 1/4 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of butter
  • 6 cups of challah, cubed
  • 5 large eggs
  • 1 cup of whole milk
  • 2 cups of heavy cream
  • 2 teaspoons of vanilla extract
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of all spice
  • 1/4 teaspoon of salt
  • 3 tablepoons of salted butter, melted

Vanilla Glaze

  • 1 cup of confectioners sugar
  • 1 teaspoon of vanilla extract
  • a pinch of salt
  • 2-3 teaspoons of whole milk or heavy cream

Instructions

  • Preheat your oven to 350 degrees 

Reduce the apple cider...

  • Add 2 cups of apple cider into a saucepan over medium heat to medium high heat. Bring to a simmer, reduce the het slightly and simmer until the cider has reduced to about a cup. Set aside to cool

Caramelize the apples...

  • Place 2 tablespoons of butter into a skillet over medium heat. Once the butter has melted, add the peeled and diced apples along with 1/4 cup of granulated sugar and a teaspoon of ground cinnamon. Cook until the apples natural liquid has evaporated and they are tender and lightly caramelized. Set aside and allow the apples to cool

Assemble the bread pudding...

  • Combine 1 cup of whole milk with 2 cups of heavy cream, 5 eggs, 2 teaspoons of vanilla extract, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of all spice, 1/4 teaspoon of salt and the reduced apple cider in a large bowl and whisk until fully combined
  • Add the cubed challah, gently press it down into the custard and let it sit for about 15 minutes. Add the cooked apples and fresh cranberries and mix to evenly distribute
  • Grease a 9”x13” deep baking dish with softened butter or non-stick cooking spray and carefully transfer the challah and custard into the prepared dish
  • Drizzle with 3 tablespoons of melted butter and bake uncovered in a 350 degree oven for 50-55 minutes or until golden brown and slight set in the center
  • Transfer the baking dish to a heat proof surface for 10 minutes before serving

Make the vanilla glaze...

  • Make the vanilla glaze by whisking 1 cup of confectioners sugar with a teaspoon of vanilla extract and a pinch of salt. Add enough whole milk or heavy cream to create a drizzlable consistency (2-3 teaspoons)
  • Serve warm topped with vanilla glaze, ice cream or whipped cream
  • Store leftovers in an airtight container in the refrigerator. Reheat before serving.