Cranberry Bread Pudding With Cranberry Compote

Name: Cranberry Bread Pudding With Cranberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cranberry Bread Pudding; 2 large beaten eggs; 3 cups cubed whole-wheat bread (or your favorite bread); 12 ounces evaporated milk (fat-free can be used); 1/4 cup melted butter (or butter blend); 1/4 cup light brown sugar; 1/4 cup walnuts; 1/4 cup dried cranberries; 1/2 teaspoon lemon zest; Cranberry Compote; 1/4 cup water; 1 cup light brown sugar; 1 cup fresh cranberries

Servings: persons

Cranberry Bread Pudding
2 large beaten eggs
3 cups cubed whole-wheat bread (or your favorite bread)
12 ounces evaporated milk (fat-free can be used)
1/4 cup melted butter (or butter blend)
1/4 cup light brown sugar
1/4 cup walnuts
1/4 cup dried cranberries
1/2 teaspoon lemon zest
Cranberry Compote
1/4 cup water
1 cup light brown sugar
1 cup fresh cranberries

1
Preheat oven to 350 degrees
2
In a bowl, combine the eggs, the cubed bread, and the milk. Mix well and soak for 10 minutes
3
Fold in the melted butter, sugar, walnuts, cranberries, and lemon zest.
4
Grease the sides of a loaf pan and spoon 1 cup of Cranberry Compote into the pan. Spoon the bread mixture over the compote. Cranberry Compote on the bottom layer (it becomes the top layer when you turn out the dessert).
5
Cover the pan with aluminum foil and place it in a larger roasting pan halfway with water. Bake at 350 degrees for 50 minutes.
6
Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
7
Remove the foil and bake until top is golden brown and center is set, about 15 minutes.
8
To serve this dessert cold, place the pudding in the refrigerator overnight before turning upside down.
9
Boil the water and brown sugar in a large nonreactive saucepan, such as copper or enamel-coated cast iron, for about 5 minutes.
10
Add the cranberries and boil until most of the cranberries have softened and the sauce is thick, about 25 minutes.

534

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 13 ingredients. The key ingredients include: Cranberry Bread Pudding, 2 large beaten eggs, 3 cups cubed whole-wheat bread (or your favorite bread), 12 ounces evaporated milk (fat-free can be used), and more.

Yes, Cranberry Bread Pudding With Cranberry Compote 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!