Cranberry Apple Bread Pudding Recipe

If you’re looking for a dessert that feels like a warm hug, you absolutely have to try this Cranberry Apple Bread Pudding Recipe. I first made it on a chilly fall weekend, and my whole family went crazy for how the tender apples and tart cranberries paired up with the rich, custardy bread. Plus, the vanilla glaze on top? It’s the kind of sweet finish that’ll have you sneaking bites straight from the pan. Stick with me as I walk you through the whole process—trust me, you’ll want to make this again and again.

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Ingredients You’ll Need

Every ingredient in this Cranberry Apple Bread Pudding Recipe plays its part in creating layers of flavor and texture. Using challah bread gives you that pillowy softness, and reducing apple cider intensifies the apple essence. I’ll share tips to help you pick the best produce and more.

• Apple cider: Reducing it concentrates the flavor, so don’t skip this step—it adds amazing depth.
• Apples: Use crisp, tart apples like Granny Smith or Honeycrisp for a balance of sweet and tangy.
• Granulated sugar: Balances the tartness of the fruit and helps with caramelization.
• Ground cinnamon: A warm spice that complements the apples beautifully.
• Butter: For sautéing the apples and adding richness to the pudding.
• Challah bread: Its soft crumb is perfect for soaking up the custard without turning mushy.
• Eggs: They bind everything together and create that luscious custard texture.
• Whole milk and heavy cream: Together they make the custard rich but not too heavy.
• Vanilla extract: Adds a sweet aromatic flavor that ties the whole dish together.
• Brown sugar: Adds a hint of caramel flavor and moisture.
• Nutmeg and allspice: Subtle spices that enhance and deepen the fall vibes.
• Salt: Balances all the sweet elements for a well-rounded flavor.
• Confectioners sugar: Used in the glaze to add a delicate sweetness and smooth finish.

Variations

One of my favorite things about this Cranberry Apple Bread Pudding Recipe is how easy it is to tailor to your taste or dietary needs. Feel free to mix things up to make it your own.

• Add nuts: I occasionally toss in chopped pecans or walnuts for a satisfying crunch that pairs so well with the soft pudding.
• Use different bread: While challah is ideal, brioche or even sturdy white bread works beautifully if you don’t have challah on hand.
• Make it dairy-free: Swap the heavy cream and milk for full-fat coconut milk and use vegan butter to keep it rich but dairy-free.
• Boost fruitiness: Including fresh cranberries or dried cherries adds an extra tang that balances the sweetness.

How to Make Cranberry Apple Bread Pudding Recipe

Step 1: Reduce the Apple Cider and Sauté the Apples

Start by pouring 2 cups of apple cider into a small saucepan and simmer it gently until it reduces to about 1 cup. This step intensifies the apple flavor and adds a natural sweetness to the pudding. While that’s happening, peel and dice your apples. Melt 2 tablespoons of butter in a pan and sauté the apples with 1/4 cup granulated sugar and 1 teaspoon cinnamon. This caramelizes the apples just right, making them tender and delicious inside the pudding. Trust me, skipping this means missing out on that irresistible caramel-apple taste.

Step 2: Prep the Bread and Mix the Custard

Cube 6 cups of challah bread — day-old bread works best because it soaks up the custard without turning slimy. In a large bowl, whisk together 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 cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon salt. This custard mixture is the soul of the dish, creamy and aromatic. Pour it over the bread cubes and gently fold to combine. Let it rest for about 15 minutes so every cube gets luxuriously soaked.

Step 3: Assemble and Bake

Grease a baking dish and layer in half of the soaked bread mixture. Spoon half of the sautéed apples evenly over the top, then repeat with the remaining bread and apples. Drizzle 3 tablespoons of melted salted butter on top to encourage a golden crust as it bakes. Bake at 350°F (175°C) for about 60 minutes, or until the pudding is puffed, set in the center, and beautifully golden on top. If you notice it browning too quickly, tent it loosely with foil to prevent burning.

Step 4: Make the Vanilla Glaze

While the pudding cools slightly, whisk together 1 cup confectioners’ sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2-3 teaspoons of milk or cream until smooth and pourable. Drizzle this over the warm bread pudding for that perfect, shiny finish that adds just the right touch of sweet creaminess.

How to Serve Cranberry Apple Bread Pudding Recipe

Garnishes

I often top this bread pudding with a sprinkle of chopped toasted walnuts or pecans for extra crunch and a few fresh cranberries for that pop of color and tartness. A light dusting of cinnamon sugar also adds a warm, cozy touch—I love how it pairs with the vanilla glaze.

Side Dishes

This pudding can stand alone as a dessert, but when I serve it for brunch, I like to bring out some crispy bacon or a simple green salad with a citrus vinaigrette to balance the sweetness. A hot cup of coffee or spiced chai tea alongside makes it feel like a full-on comforting feast.

Creative Ways to Present

For special occasions, I’ve baked this bread pudding in individual ramekins—it makes every serving feel fancy and personal. Drizzling the vanilla glaze just before serving lets it shine in the soft glow of candlelight. You can also top each portion with a scoop of vanilla ice cream or whipped cream to really elevate it.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover bread pudding tightly with foil or plastic wrap and keep it in the refrigerator. It stays good for about 3-4 days. I actually prefer it the next day—flavors meld even more! Just remember to bring it back to room temperature before reheating.

Freezing

This pudding freezes beautifully. I freeze individual portions in airtight containers, so I can pull out a cozy treat anytime. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, I pop it into a 350°F oven for about 15-20 minutes until warmed through—this helps keep the exterior nice and crisp. Microwaving works in a pinch, but the oven definitely preserves texture and flavor better.

FAQs

Final Thoughts

This Cranberry Apple Bread Pudding Recipe holds a special place on my dessert table—not just because it tastes incredible, but because it brings everyone together. Whether it’s a cozy weekend brunch or a holiday get-together, I know this dish will put smiles on faces. Give it a try—you might just find your new favorite comfort dessert that feels like a warm kitchen hug in every bite.

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