Apple Cranberry Bread Pudding Recipe

Name: Apple Cranberry Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
Place bread and 2 cups sugar in mixing bowl.
2
Pour milk over and mix well.
3
Allow bread to soak up milk for about an hour.
4
In a saucepan, combine 1 cup sugar and cranberries.
5
Cover with water and simmer for 30 minutes.
6
Set aside to cool.
7
Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
8
Pour over bread cubes.
9
Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
10
Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
11
Cool slightly, cut into squares and serve with lemon sauce recipe#74942.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups stale bread, cubed, 2 cups sugar, 2 cups milk, 1 cup sugar, and more.

Yes, Apple Cranberry Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Cranberry Bread Pudding

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