Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Bread Pudding Vanilla

Cranberry Bread Pudding Vanilla: 1 Cozy Comfort Dish

  • Author: basmer1517
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A warm and comforting Cranberry Bread Pudding with a silky Vanilla Custard Sauce. This rustic dessert is perfect for holidays or any cozy gathering.

Ingredients

Scale
  • 6 cups day-old bread, cubed (brioche, challah, or soft dinner rolls)
  • 1 cup fresh or frozen cranberries
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup whipped cottage cheese
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, for greasing
  • For the Vanilla Custard Sauce:
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 egg yolk
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Cube the day-old bread into 1-inch pieces. If the bread is fresh, toast cubes in the oven for about 10 minutes to dry them slightly.
  3. In a large bowl, whisk together eggs, sugar, whole milk, heavy cream, whipped cottage cheese, vanilla extract, cinnamon, nutmeg, and salt to create the custard base.
  4. In the greased baking dish, toss the cubed bread and cranberries.
  5. Pour the custard mixture evenly over the bread and cranberries. Gently press down with a spatula to ensure all bread is soaked. Let sit for 10 minutes.
  6. Bake for 40-45 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out mostly clean. Let cool on a wire rack.
  7. While the bread pudding cools, prepare the vanilla custard sauce. In a small saucepan over medium heat, combine 1 ½ cups whole milk, ½ cup heavy cream, and 3 tablespoons granulated sugar.
  8. In a separate bowl, whisk the egg yolk with cornstarch.
  9. Slowly temper the egg yolk mixture by adding a small amount of the hot milk mixture, whisking constantly.
  10. Pour the tempered egg mixture back into the saucepan. Whisk until the sauce thickens, about 3-5 minutes.
  11. Remove from heat, stir in 1 tablespoon unsalted butter and 1 ½ teaspoons vanilla extract. Let cool slightly.
  12. Serve the warm Cranberry Bread Pudding with a generous drizzle of the Vanilla Custard Sauce.

Notes

  • The whipped cottage cheese adds creaminess and protein to the custard base.
  • Ensure the bread is day-old or slightly toasted to prevent a mushy texture.
  • The ideal baking dish size is 9×13 inches for even baking. Two 8×8 pans can be used as an alternative.
  • If you don’t have a whisk, a fork can be used.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Keywords: Cranberry Bread Pudding, Vanilla Custard Sauce, Thanksgiving Dessert, Homemade Bread Pudding, Easy Dessert Recipe, Vanilla Bean Bread Pudding, Spiced Cranberry Bread Pudding, Moist Bread Pudding, Rich Cranberry Bread Pudding, Cranberry Dessert

Find it online: https://www.recipesmollybaz.com/cranberry-bread-pudding-vanilla/