Apple-Cranberry Toasted Bread Pudding

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Yield: 4 servings

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Tangy, creamy, and sweet, this quintessential autumn dessert is adapted from a recipe by Susan Reid, editor of our print newsletter, "The Baking Sheet."

Apple-Cranberry Toasted Bread Pudding

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 06/27/2011

Ingredients

Directions

1) Preheat the oven to 325°F. Use 1 tablespoon of the butter to grease a small (1-quart) casserole, an 8" round pan, or four 8 to 10-ounce ramekins; our individual pie slice pans work well.

2) Tear the toasted bread into small cubes, and place it in a mixing bowl.

3) Heat the remaining 2 tablespoons butter with the milk until the butter melts, and pour over the bread. Soak for 10 minutes.

4) Beat together the eggs, boiled cider, cinnamon, sugar, and salt.

5) Stir in the diced apples and cranberries. Pour into the prepared dish(es), and sprinkle the tops with sparkling or maple sugar, if desired.

6) Bake the pudding(s) until golden brown and set, about 30 to 40 minutes (less for individual pans).

7) Remove from the oven and serve warm, with whipped cream, if desired.

Yield: 4 servings.

Reviews

1
  • star rating 11/09/2012
  • Susan from Fairfax VA
  • Easy to prepare - looks wonderful and smells wonderful when baking! My family loved it and has asked for it again for the holidays!
1
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