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Apple cranberry bread pudding

Servings:
6 to 8 servings
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Ingredients

Apple cranberry mixture
  • 6 whole granny smith, gala or rome apples, peeled and cores removed,
  • 1 stick butter, and 1/4 to grease baking dish
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/3 cup maple syrup
  • 1 cup leftover cranberry sauce
Bread pudding
  • 6 whole granny smith, gala or rome apples, peeled and cores removed,
  • 1 stick butter, and 1/4 to grease baking dish
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/3 cup maple syrup
  • 1 cup leftover cranberry sauce
  • 2 cup half and half
  • 1/2 cup (packed) plus 2 tablespoons light brown sugar
  • 2 cup large eggs, plus 2 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 6 cup 1/2-inch cubes egg bread or brioche

Preparation

Baking Directions:

Apple cranberry mixture1. In a small sauté pan, melt the butter, add apples and sauté until apples are soft, about 5 to 8 minutes.

2.

In a bowl, add the cooked apples, vanilla extract, cinnamon, maple syrup, and cranberry sauté; toss and set aside.

Bread pudding1. Preheat oven to 350°F.

2.

Whisk half and half, light brown sugar, eggs, cinnamon and vanilla extract in large bowl to blend.

Fold in apple cranberry mixture then finally fold in bread cubes.

Mix thoroughly until it’s completed blended.

2.

Add to 9 x 13-inch greased baking dish and bake for 40 minutes at 350°F or until a toothpick inserted into the center comes out clean.