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Christmas Cranberry Bread Pudding with Vanilla Sauce Recipe

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This Christmas Cranberry Bread Pudding with Vanilla Sauce is a festive, comforting dessert that combines the sweetness of brioche or challah bread with tart cranberries, baked into a rich custard and topped with a luscious homemade vanilla sauce. Perfect for holiday gatherings or cozy winter evenings, this dish offers warm spices like cinnamon and nutmeg, balanced by a silky cream sauce.

Ingredients

Bread Pudding

  • 6 cups cubed brioche or challah bread (day-old works best)
  • 1 cup fresh or frozen cranberries (thawed if frozen)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt

Vanilla Sauce

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease your baking dish with butter or non-stick spray to prevent sticking.
  2. Arrange bread and cranberries: Place the cubed brioche or challah bread and cranberries evenly in the greased baking dish, ensuring an even distribution for balanced flavor.
  3. Make custard mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and well combined.
  4. Soak bread with custard: Pour the custard mixture over the bread and cranberries evenly, pressing down gently to make sure all the bread absorbs the liquid. Let the mixture sit for 10-15 minutes to fully soak and meld flavors.
  5. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to gently cook the pudding and set the custard.
  6. Finish baking uncovered: Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and a knife inserted in the center comes out clean, indicating doneness.
  7. Prepare vanilla sauce: While the pudding bakes, melt the unsalted butter in a small saucepan over medium heat. Stir in granulated sugar, heavy cream, and vanilla extract. Cook for 5-7 minutes, stirring constantly, until the sauce thickens slightly and is smooth.
  8. Cool and serve: Let the bread pudding cool for 5-10 minutes after baking. Serve warm, drizzling the rich vanilla sauce generously over each portion for a delicious finishing touch.

Notes

  • Day-old or slightly stale bread works best as it absorbs the custard better without becoming mushy.
  • If using frozen cranberries, make sure they are fully thawed before adding to the bread pudding to avoid excess moisture.
  • You can prepare the custard mixture and assemble the pudding the night before; refrigerate covered overnight and bake the next day.
  • For a dairy-free option, substitute milk and cream with coconut milk and vegan butter in the sauce.
  • The vanilla sauce can be stored separately in the refrigerator and gently reheated before serving.

Find it online: https://crispcharm.com/christmas-cranberry-bread-pudding-with-vanilla-sauce-recipe/