Cranberry Bread Pudding

Easy, quick and festive! Cranberries add a tart touch to this classic dessert.


  • 1 loaf of bread, cut into cubes
  • 2 cups milk
  • 3 cups whipping cream
  • 4 large eggs + 1 egg yolk
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Zest from 1/2 lemon
  • Zest from 1/2 orange
  • 1 1/2 cups fresh or frozen cranberries


  1. Combine the milk and heavy cream in a pot over medium high heat and bring to a simmer.
  2. Remove from the heat. In a separate bowl, combine the eggs, egg yolk, vanilla extract, cinnamon, nutmeg, lemon and orange zest. Add the cream mixture while whisking constantly.
  3. Pour onto the bread and gently mix to combine. Let soak for 30 minutes.
  4. Add the cranberries and fold to combine.
  5. Use a slotted spoon to transfer the bread to a 2 buttered loaf pans. Pour the liquid on top.
  6. Place the loaf pans in a roasting pan and place in the oven.
  7. Pour boiling water into the pan to reach halfway up the sides of the loaf pans.
  8. Bake at 350F for 40-50 minutes, or until golden brown.
  9. Allow the bread pudding to cool for 10-20 minutes on a cooling rack, then serve with vanilla ice cream!