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
Scale
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
