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Apple Cranberry Bread Pudding

  • 50minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, P
MineralsFluorine, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 1/2 cups cubed challa bread

  2. 3 cups peeled and diced Fuji apples

  3. 1 lemon, juiced

  4. 1/2 cup dark brown sugar

  5. 1/2 cup dried cranberries

  6. 2 cups half-and-half*

  7. 6 eggs

  8. 1 tablespoon ground cinnamon

  9. 1 teaspoon ground nutmeg

  10. 2 teaspoons vanilla extract

  11. 1 pint heavy cream

  12. 1 tablespoon orange liqueur (recommended: Grand Marnier )

  13. 1 tablespoon powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.

  2. Place cubed brioche in the baking dish. Set aside.

  3. In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.

  4. 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.

  5. Bake for 40 minutes until pudding sets. Serve with whipped cream.

  6. Place a medium bowl in the freezer for 1 hour before whipping cream.

  7. Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

  8. *Cook's Note: this is the correct amount.

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