Creamy Cranberry Bread Pudding

Recipe by Midwest Maven
READY IN: 1hr 10mins




  • Preheat oven to 350 degrees F.
  • Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
  • Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
  • Let bread cubes cool but leave oven on.
  • Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
  • When it reaches a fast simmer(don't let it boil), turn off the heat.
  • Set the mixture aside for 10-15 minutes for the vanilla to infuse.
  • In a large mixing bowl, whisk the eggs and sugar together.
  • Whisking constantly, gradually add the hot cream mixture.
  • Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
  • Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
  • In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
  • Drain cranberries and set aside.
  • Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
  • Next add the soaked bread and then any remaining custard in the bowl over the bread.
  • Sprinkle with remaining cranberries.
  • Arrange the 6 little puddings or the one large one in a hot water bath.
  • Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
  • Serve warm or chilled, dusted with powdered sugar!