If you’re looking for a cozy dessert that’s bursting with autumn flavors, you’re in for a treat. This Cranberry Apple Bread Pudding Recipe is one of my absolute favorites to make when the crisp air hits and the holidays start creeping in. Imagine tender challah bread soaking in a rich custard, sweet apples and tart cranberries adding that perfect pop of flavor, all wrapped up with a luscious vanilla glaze. Trust me, this recipe is fan-freaking-tastic and will quickly become a staple for your seasonal baking adventures.
Why You’ll Love This Recipe
- Comforting and Custardy: Each bite is like a warm hug with soft custard-soaked bread and tender fruit.
- Perfect Balance of Flavors: The tart cranberries and sweet apples complement the cinnamon-spiced custard beautifully.
- Great for Any Occasion: Whether it’s brunch or dessert, it fits perfectly on the table and impresses every time.
- Easy to Customize: You can tweak the fruit or spices easily to suit your taste or what’s in season.
Ingredients You’ll Need
All the ingredients work together to create a harmonious fall-flavored treat — the apples add texture, the cranberries bring a refreshing tartness, and the challah bread soaks up the custard just right. Don’t skip reducing the apple cider: it intensifies the apple flavor and adds a lovely touch of sweetness.
- Apple cider: Reducing it concentrates the flavor; I love using fresh cider from my local orchard when possible.
- Apples: Choose firm, crisp apples like Granny Smith or Honeycrisp for a nice balance to the custard.
- Granulated sugar: Provides sweetness without overpowering the fruit’s natural flavors.
- Ground cinnamon: A classic warming spice that pairs beautifully with both apples and cranberries.
- Butter: Adds richness and helps caramelize the apples for that melt-in-your-mouth goodness.
- Challah bread: Its buttery, soft texture makes it perfect for soaking up custard without falling apart.
- Eggs: The foundation of the custard, they create that creamy texture you want in bread pudding.
- Whole milk and heavy cream: I usually use a mix of both to get richness without the custard being too heavy.
- Vanilla extract: This small addition brings warmth and depth to the pudding and glaze.
- Brown sugar: Adds a bit of molasses flavor which pairs wonderfully with the apples and spices.
- Nutmeg and allspice: Just a pinch enhances the autumn vibe without overwhelming the dish.
- Salt: Balances the sweetness and enhances the flavors overall.
- Confectioners sugar: For the vanilla glaze topping — it’s simple but makes all the difference.
Variations
I love making this Cranberry Apple Bread Pudding Recipe as is, but you can absolutely personalize it to fit your mood or what you have on hand. Don’t be afraid to get creative — it’s all about making it your own!
- Swapping fruit: I once tried it with pears instead of apples, and the texture was delightful with a slightly different sweetness.
- Adding nuts: Toasted pecans or walnuts add a nice crunch and nutty flavor — my family goes crazy for this little addition.
- Dairy-free option: Use coconut milk and a flax ‘egg’ substitute for a delicious, allergy-friendly twist.
- Extra spices: A dash of cardamom or ginger can deepen the warmth if you’re feeling adventurous.
How to Make Cranberry Apple Bread Pudding Recipe
Step 1: Reduce the Apple Cider and Caramelize the Apples
Start by pouring 2 cups of apple cider into a saucepan over medium heat. Let it simmer until it reduces to about 1 cup — this intensifies the apple flavor and brings a natural sweetness to the pudding. While that’s happening, dice your peeled apples. Melt butter in a skillet, add your diced apples along with sugar and cinnamon, then gently cook until the apples are tender and caramelized but still hold their shape. This step really makes those apples stand out in the pudding.
Step 2: Prepare the Bread and Custard Mixture
Cube about 6 cups of challah bread — I prefer it slightly stale because it soaks up the custard better and doesn’t get mushy. In a large bowl, whip together eggs, whole milk, heavy cream, two teaspoons vanilla extract, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, and salt. Pour the reduced apple cider into this mixture and whisk it thoroughly. This custard base is incredibly flavorful and creamy — the secret to the richness of your bread pudding.
Step 3: Assemble and Bake
Grease your baking dish with butter to prevent sticking. Layer the cubed challah, caramelized apples, and fresh cranberries evenly. Pour the custard mixture over the top and gently press down to make sure all the bread absorbs the custard — patience here pays off. Drizzle melted salted butter over the pudding, then bake it at 350°F (175°C) for about 60 minutes or until the top is golden brown and a knife inserted comes out mostly clean but still moist inside.
Step 4: Make the Glaze and Finish
While the bread pudding is baking, whisk together confectioners sugar, vanilla extract, a pinch of salt, and 2-3 teaspoons of milk or heavy cream to create a smooth vanilla glaze. Once the pudding is out of the oven and just slightly cooled, drizzle the glaze on top for a beautiful, glossy finish that balances the tartness of the cranberries and warmth of the spices.
Pro Tips for Making Cranberry Apple Bread Pudding Recipe
- Use Slightly Stale Bread: It absorbs the custard better and keeps your pudding from turning soggy.
- Don’t Skip Reducing the Cider: It amps up the apple flavor and reduces excess liquid in the pudding.
- Press the Bread Gently: Helps ensure every cube soaks up custard without mashing it all up.
- Watch the Baking Time Closely: Remove as soon as it’s set but still moist—overbaking dries it out.
How to Serve Cranberry Apple Bread Pudding Recipe
Garnishes
I usually sprinkle chopped toasted pecans or walnuts on top for crunch, and sometimes a few fresh cranberries for color and that extra tart pop. A dollop of whipped cream or a scoop of vanilla ice cream alongside it just elevates the indulgence for me!
Side Dishes
This bread pudding stands well on its own, but for a full brunch or dessert spread, I love pairing it with warm spiced tea, a fresh green salad, or even a savory quiche to balance out the sweetness.
Creative Ways to Present
For holiday gatherings, I like serving this pudding in individual ramekins for a charming presentation. Another fun idea is layering the mixture in a trifle dish with extra cranberries and whipped cream between layers for a stunning visual effect that screams celebration.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and I hope you do!), store them in an airtight container in the refrigerator. It stays delicious for up to 4 days. I usually find it tastes even better the next day once the flavors have had time to meld.
Freezing
I’ve frozen this cranberry apple bread pudding recipe without issue by wrapping it tightly in foil and then placing it in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and then warm it up in the oven for the best texture.
Reheating
To reheat, pop your portion in a 325°F oven for about 15 minutes or until warmed through. I avoid microwaving it because it can get a little rubbery, but if you’re in a rush, a quick zap on medium power with a small glass of water to keep moisture helps.
FAQs
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Can I use bread other than challah for this bread pudding?
Absolutely! While challah adds that buttery richness and soft texture, brioche or even a good-quality white bread will work. Just avoid very dense or whole-grain breads as they may not absorb the custard as nicely.
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Do I have to use fresh cranberries?
Fresh cranberries give a lovely burst of tartness and texture, but frozen cranberries are a fine substitute. Just thaw and drain them a bit before adding to avoid extra moisture in the pudding.
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Can I prepare this recipe ahead of time?
You can assemble the pudding the night before, cover it tightly, and refrigerate. When ready, just bake it fresh — it actually helps the bread soak up more custard for a richer texture.
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What should I do if my bread pudding is too dry?
That often means the custard ratio was off or it baked too long. Next time, try increasing the liquid by a couple of tablespoons or baking a little less. Serving it with the vanilla glaze or a little whipped cream also brings moisture back.
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Is this recipe suitable for a large crowd?
Yes! This recipe yields about 12 servings, so it’s great for holiday brunches or dinner parties. You can double it easily and bake in a larger dish or split between two pans.
Final Thoughts
I can honestly say this Cranberry Apple Bread Pudding Recipe has become my go-to comfort dessert every fall and winter. There’s something so satisfying about biting into that custardy, warmly spiced bread studded with tart cranberries and lightly caramelized apples. I hope you try it and love it as much as I do—it’s the kind of recipe that turns into a warm memory with every bite. So grab your apron, and happy baking!
Print
Cranberry Apple Bread Pudding Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Apple Bread Pudding is a cozy, comforting dessert featuring tender challah bread soaked in a spiced custard, studded with caramelized apples and fresh cranberries, and topped with a smooth vanilla glaze. Perfect for the fall and winter seasons, it offers a delightful combination of sweet, tart, and warm cinnamon flavors in every bite.
Ingredients
Apple and Bread Mixture
- 2 cups of apple cider, reduced to 1 cup
- 4 large crisp apples, peeled and diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 6 cups challah, cubed
Custard
- 5 large eggs
- 1 cup whole milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 3 tablespoons salted butter, melted
Vanilla Glaze
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 2-3 teaspoons whole milk or heavy cream
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175°C) to get it ready for baking the bread pudding.
- Reduce Apple Cider: In a saucepan over medium heat, reduce 2 cups of apple cider down to 1 cup to concentrate its flavor.
- Caramelize Apples: In a skillet, melt 2 tablespoons of butter over medium heat. Add diced apples, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Cook until apples are tender and caramelized, about 8-10 minutes. Remove from heat and let cool slightly.
- Prepare Bread: Place 6 cups of cubed challah bread in a large mixing bowl.
- Mix Custard: In another large bowl, whisk together 5 eggs, 1 cup whole milk, 2 cups heavy cream, 2 teaspoons vanilla extract, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, nutmeg, allspice, and salt. Add melted butter and stir well to combine.
- Combine Components: Add the caramelized apples and reduced apple cider into the challah bread cubes. Pour the custard mixture over the bread and fruit, gently tossing to ensure all bread pieces are soaked.
- Let Soak: Allow the bread mixture to soak for about 15 minutes so the custard fully absorbs.
- Transfer to Baking Dish: Grease a large baking dish and transfer the soaked bread mixture evenly into it.
- Bake: Place the baking dish in the preheated oven and bake for approximately 60 minutes, or until the custard is set and the top is golden brown.
- Prepare Vanilla Glaze: In a small bowl, mix 1 cup confectioners sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2-3 teaspoons milk or heavy cream until smooth and pourable.
- Cool and Glaze: Allow the bread pudding to cool slightly after baking, then drizzle the vanilla glaze over the top before serving.
Notes
- This bread pudding is custardy and features caramelized apples and fresh cranberries for a balance of sweet and tart flavors.
- The vanilla glaze adds a smooth, sweet finishing touch enhancing the dessert’s richness.
- Using challah bread gives the pudding a beautiful texture and flavor, but brioche can be a suitable substitute.
- Ensure the bread has enough time to soak in the custard to achieve the perfect moist consistency.
- Serve warm or at room temperature for best taste.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of the pudding)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 155 mg
