Cranberry Nut Bread Pudding Recipe

Bread cubes: Day-old or stale bread works best because it soaks up the milk mixture without getting mushy.

Cranberries: Fresh or dried cranberries add a nice tart flavor that balances the sweetness.

Walnuts or pecans: Chopped nuts give a crunchy texture and a rich, nutty taste.

Milk: This helps soak the bread and makes the pudding creamy.

Eggs: Beaten eggs hold everything together and give the pudding structure.

Sugar: Adds sweetness to the dish.

Vanilla extract: Gives a warm, sweet aroma and flavor.

Cinnamon: Adds a cozy spice that pairs well with the cranberries and nuts.

Nutmeg: A little goes a long way to add depth and warmth to the flavor.

One of the most important steps in this Cranberry Nut Bread Pudding Recipe is making sure the milk mixture soaks into all the bread cubes. Here’s how you can do that without missing a spot:

1. After you pour the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg mixture over the bread cubes, gently press down on the bread with a spatula or the back of a spoon. This helps the liquid sink into the bread instead of just sitting on top.
2. Give the dish a little shake or tap on the counter to help the milk mixture settle evenly.
3. If you have time, let the bread soak for about 10 minutes before baking. This gives the flavors a chance to mix and the bread to get soft and ready to turn into pudding.

Doing this makes the bread pudding creamy and moist instead of dry or crumbly. When the bread soaks up all those yummy spices and the sweetness from the sugar, every bite tastes rich and comforting.

I remember the first time I made this, I didn’t press the milk mixture into the bread enough, and some parts stayed dry. It wasn’t bad, but it wasn’t as good as it could be. Now, I always take a minute to press and let it soak—it’s a small step that makes a big difference. Plus, it’s kind of fun to squish the bread down and watch it soak up all that goodness!

• day-old or stale bread cubes - Substitute with brioche or challah bread cubes: These breads are rich and slightly sweet, which can enhance the flavor of the pudding.

• fresh or dried cranberries - Substitute with raisins or dried cherries: Raisins and dried cherries provide a similar chewy texture and sweetness, though with a slightly different flavor profile.

• walnuts or pecans chopped nuts - Substitute with almonds or hazelnuts: Both almonds and hazelnuts offer a crunchy texture and nutty flavor that complements the bread pudding.

• milk - Substitute with almond milk or coconut milk: These non-dairy alternatives can provide a similar creamy texture and are suitable for those who are lactose intolerant or vegan.

• beaten eggs - Substitute with flax eggs or chia eggs: For a vegan option, flax or chia eggs can mimic the binding properties of regular eggs.

• sugar - Substitute with honey or maple syrup: These natural sweeteners add a unique flavor and can be a healthier alternative to refined sugar.

• vanilla extract - Substitute with almond extract or maple extract: Both extracts offer a different but complementary flavor that can enhance the overall taste of the pudding.

• cinnamon - Substitute with pumpkin pie spice or allspice: These spices provide a warm, aromatic flavor that can substitute for cinnamon.

• nutmeg - Substitute with mace or ground cloves: Mace and ground cloves offer a similar warm, spicy flavor that can replace nutmeg.

• To store your cranberry nut bread pudding, allow it to cool completely to room temperature. This helps prevent condensation, which can make the pudding soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual portions into airtight containers.
• Place the covered dish or containers in the refrigerator. The pudding will keep well for up to 3-4 days.
• For freezing, cut the bread pudding into individual servings. This makes it easier to thaw and reheat only what you need.
• Wrap each serving tightly in plastic wrap, then place the wrapped pieces into a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store in the freezer for up to 2-3 months. For best results, consume within this time frame to maintain optimal flavor and texture.
• When ready to enjoy, thaw the desired portions in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed bread pudding in an oven-safe dish and cover with aluminum foil to prevent drying out.
• Heat for about 15-20 minutes, or until warmed through. For a quicker option, you can also reheat individual servings in the microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover cranberry nut bread pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. Check the center to ensure it's heated evenly.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Microwave Method:

  1. Place a portion of the bread pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to maintain moisture.
  3. Heat on medium power for 1-2 minutes. Check the temperature and stir if necessary.
  4. Continue heating in 30-second intervals until it reaches your desired warmth.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the bread pudding in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. Check to make sure it's heated through and serve immediately.

• Steaming Method:

  1. Set up a steamer or a double boiler.
  2. Place the bread pudding in a heatproof dish that fits inside the steamer.
  3. Cover the dish with aluminum foil to prevent condensation from making it soggy.
  4. Steam for about 10-15 minutes, or until heated through.
  5. Carefully remove the dish and let it cool slightly before serving.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg.

• Whisk: Essential for combining the wet ingredients smoothly.

• Baking dish: Holds the bread cubes, cranberries, and nuts, and is used to bake the pudding.

• Measuring cups: Used to measure the milk, sugar, and other ingredients accurately.

• Measuring spoons: Used to measure the vanilla extract, cinnamon, and nutmeg precisely.

• Knife: Useful for chopping the nuts if they are not pre-chopped.

• Cutting board: Provides a safe surface for chopping the nuts.

• Spatula: Helps to evenly distribute the cranberries and nuts over the bread cubes.

• Cooling rack: Allows the bread pudding to cool slightly before serving.

Use pre-chopped nuts: Save time by buying pre-chopped nuts instead of chopping them yourself.

Opt for dried cranberries: Using dried cranberries eliminates the need to wash and prep fresh ones.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Use a food processor: Quickly cube day-old bread with a food processor.

Mix in one bowl: Combine milk, eggs, sugar, vanilla, cinnamon, and nutmeg in one bowl to reduce cleanup.

Line the baking dish: Line your baking dish with parchment paper for easy removal and cleanup.