Description
This Maple Cranberry Bread Pudding is a warm, comforting dessert perfect for cozying up on chilly days. Made with stale bread soaked in a rich custard of milk, cream, and maple syrup, it’s studded with fresh cranberries and flavored with cinnamon and vanilla. Baked until golden and set, this delightful treat combines the sweetness of maple with the tartness of cranberries for a satisfying texture and flavor.
Ingredients
Scale
Bread & Fruit
- 4 cups stale bread, cubed
- 1 cup fresh cranberries
Custard Mixture
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup maple syrup
- 1/2 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
- Prepare Custard Mixture: In a large bowl, whisk together the milk, heavy cream, maple syrup, sugar, eggs, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Combine Bread and Cranberries: Add the cubed stale bread and fresh cranberries into the custard mixture. Stir gently to ensure the bread is evenly soaked and cranberries are distributed.
- Transfer to Baking Dish: Grease a baking dish lightly, then pour the bread and custard mixture into it, spreading evenly.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top turns golden brown and the center is set and firm to the touch.
- Cool and Serve: Remove the bread pudding from the oven and allow it to cool for a few minutes before serving to let it firm up slightly and enhance the flavors.
Notes
- Using stale bread helps absorb the custard better and prevents sogginess.
- For extra flavor, you can sprinkle some chopped nuts on top before baking.
- Maple syrup adds natural sweetness and complements the tart cranberries beautifully.
- Letting the pudding cool slightly makes it easier to cut and serve.
- Can be served warm on its own or with a dollop of whipped cream or vanilla ice cream.
