Description
This Cranberry Apple Bread Pudding is a cozy, custardy dessert combining caramelized apples, tart fresh cranberries, and cubes of challah bread soaked in a rich vanilla-spiced custard. Baked to golden perfection and topped with a smooth vanilla glaze, it’s perfect for festive occasions or any comfort-food craving.
Ingredients
Scale
Apple Cider Reduction and Apples
- 2 cups 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
Bread and Custard
- 6 cups challah bread, cubed
- 5 large eggs
- 1 cup whole milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
Spice and Sugar Mixture
- 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: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Reduce Apple Cider: In a saucepan over medium heat, reduce 2 cups of apple cider down to 1 cup by simmering until slightly thickened and concentrated in flavor. Set aside.
- Caramelize Apples: In a skillet, melt 2 tablespoons of butter over medium heat. Add the peeled and diced apples along with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Cook, stirring frequently, until the apples are tender and caramelized, about 5-7 minutes. Set aside to cool slightly.
- Prepare Bread: Place 6 cups of cubed challah bread in a large mixing bowl.
- Make Custard Mixture: In a separate bowl, whisk together 5 large eggs, 1 cup whole milk, 2 cups heavy cream, 2 teaspoons vanilla extract, and the apple cider reduction until smooth.
- Combine Bread and Custard: Pour the custard mixture over the cubed challah bread. Gently fold to ensure all bread pieces are soaked. Let it sit for about 10 minutes so the bread absorbs the custard.
- Mix Sugar and Spices: In a small bowl, combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon salt. Mix thoroughly.
- Assemble in Baking Dish: Butter a 9×13 inch baking dish. Spread half of the soaked bread evenly in the dish. Sprinkle half of the sugar and spice mixture over it, then layer the caramelized apples and fresh cranberries (approximately 1 cup cranberries) evenly on top. Cover with the remaining bread and sprinkle the rest of the sugar and spice mixture. Drizzle 3 tablespoons melted salted butter over the top.
- Bake: Place the assembled bread pudding in the preheated oven and bake for about 50-60 minutes, or until the custard is set and the top is golden brown. A toothpick inserted in the center should come out clean.
- Prepare Vanilla Glaze: While the pudding bakes, whisk together 1 cup confectioners sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2-3 teaspoons of whole milk or heavy cream until smooth and pourable.
- Glaze and Serve: Once the bread pudding has cooled slightly, drizzle the vanilla glaze over the top. Serve warm for the best flavor and texture.
Notes
- This bread pudding features a custardy texture with caramelized apples and fresh cranberries for a balance of sweet and tart.
- Challah bread is preferred for its rich, slightly sweet flavor and soft texture, but brioche or other soft white bread can be substituted.
- Reducing the apple cider intensifies its flavor and adds a natural sweetness without overpowering.
- The vanilla glaze adds a lovely finishing touch, enhancing sweetness and moisture.
- If you prefer less sweetness, adjust the sugar amounts accordingly.
- Leftovers can be refrigerated and gently reheated before serving.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 125 mg
