Christmas Cranberry Bread Pudding with Vanilla Sauce Recipe
This Christmas Cranberry Bread Pudding with Vanilla Sauce is a festive and comforting dessert featuring tender brioche or challah bread soaked in a spiced custard with fresh cranberries. Baked until golden brown and served with a rich, warm vanilla sauce, this dish is perfect for holiday gatherings or cozy winter evenings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- Assemble Bread and Cranberries: Add the cubed brioche or challah bread and cranberries to the prepared baking dish, spreading them out evenly for a consistent bake.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until the mixture is smooth and fully combined.
- Soak the Bread: Pour the custard mixture evenly over the bread and cranberries, pressing gently with a spatula to ensure all bread cubes absorb the custard. Let the dish sit for 10-15 minutes to allow the flavors to meld and the bread to soak thoroughly.
- Bake Covered: Cover the baking dish with foil to keep the moisture in and bake in the preheated oven for 30 minutes.
- Bake Uncovered Until Golden: Remove the foil and continue baking for an additional 15-20 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
- Make Vanilla Sauce: While the pudding bakes, melt the unsalted butter in a small saucepan over medium heat. Stir in the granulated sugar, heavy cream, and vanilla extract. Cook for 5-7 minutes, stirring constantly, until the sauce thickens slightly and is smooth.
- Cool and Serve: Allow the bread pudding to cool for 5-10 minutes after baking, then drizzle generously with the warm vanilla sauce before serving.
Notes
- Day-old bread works best as it soaks up the custard without becoming mushy.
- If using frozen cranberries, be sure to thaw and drain them to avoid extra moisture in the pudding.
- You can prepare the custard mixture and assemble the pudding a few hours ahead; refrigerate before baking.
- For a richer sauce, you can substitute half-and-half for some of the cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
