Bread Pudding With Dried Cranberries, Vanilla, and

Name: Bread Pudding With Dried Cranberries, Vanilla, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cranberries (about 5 ounces); 1 ½ cups milk; 1 ½ cups heavy cream; ½ teaspoon finely grated lemon zest; ¼ teaspoon finely grated orange zest; 5 fresh mint sprigs; 1 vanilla bean, split; ¾ cup sugar; 1.5 (3 ounce) envelopes unflavored gelatin; six 2 1/2-inch rounds challah; ½ cup seedless raspberry jam

Servings: persons

1
Put the dried cranberries in a small bowl and cover with 1/2 cup of warm water.
2
Set aside to plump for about 20 minutes.
3
Preheat the oven to 325.
4
In a medium saucepan, combine the milk, heavy cream, lemon zest, orange zest and 4 mint sprigs.
5
Scrape the seeds from the vanilla bean into the milk and add the bean to the saucepan.
6
Bring to a boil over moderate heat.
7
Remove from the heat and stir for a few minutes to cool slightly.
8
Whisk in the sugar and the gelatin and set aside for 3 minutes, then whisk again.
9
Strain the mixture into a heatproof measuring cup.
10
Drain the cranberries and divide them among six 1/2-cup ramekins set on a baking sheet.
11
Stir the milk mixture once and pour it over the cranberries, filling the ramekins.
12
Top each with a challah round.
13
Bake the puddings for 20 minutes, or until the custard is bubbling and still wobbly.
14
Remove from the oven.
15
Preheat the broiler.
16
Broil the puddings for about 30 seconds just to toast the bread rounds.
17
Let the custards cool, then refrigerate until completely set, at least 4 but not more than 6 hours.
18
Just before serving, melt the raspberry jam in a small nonreactive skillet over low heat.
19
Run a knife around the inside of each ramekin to loosen the bread puddings and invert them onto dessert plates.
20
Spoon a little of the raspberry jam over and around them.
21
Garnish each plate with a few mint leaves from the remaining sprig and serve.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup dried cranberries (about 5 ounces), 1 ½ cups milk, 1 ½ cups heavy cream, ½ teaspoon finely grated lemon zest, and more.

Yes, Bread Pudding With Dried Cranberries, Vanilla, and Mint 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.

That's it — enjoy your meal!

Bread Pudding With Dried Cranberries, Vanilla, and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions