Aromatic, flavorful bread pudding.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
40 mins
total:
1 hr 55 mins
Servings:
8
Yield:
1 12-inch deep-dish pie pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.

  • Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.

  • Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Nutrition Facts

552 calories; protein 15.8g; carbohydrates 71.6g; fat 23.7g; cholesterol 187.4mg; sodium 881.3mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2014
I hate to be the first rater because I wasn't able it follow the recipe as written. I just didn't have all the ingredients. But this recipe served as a fabulous base for a wonderful sweet/tart bread pudding. The lemon zest added great flavor to the pudding- don't leave it out. Here are the changes that I made: 3 1/2 cup milk, 1 cup sour cream instead of whipping cream, brown sugar instead of white, vanilla extract instead of bean, sliced almonds instead of raisins, 2 cups cranberries- and could have had more really, leftover sliced potato and whole wheat breads instead of baguettes. I baked the whole shebang in a 13 x 9 inch glass pan- I am not sure if it all would gave fit in a pie plate. Read More
(31)

Most helpful critical review

Rating: 1 stars
11/23/2017
Not impressed. Read More
29 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/05/2014
I hate to be the first rater because I wasn't able it follow the recipe as written. I just didn't have all the ingredients. But this recipe served as a fabulous base for a wonderful sweet/tart bread pudding. The lemon zest added great flavor to the pudding- don't leave it out. Here are the changes that I made: 3 1/2 cup milk, 1 cup sour cream instead of whipping cream, brown sugar instead of white, vanilla extract instead of bean, sliced almonds instead of raisins, 2 cups cranberries- and could have had more really, leftover sliced potato and whole wheat breads instead of baguettes. I baked the whole shebang in a 13 x 9 inch glass pan- I am not sure if it all would gave fit in a pie plate. Read More
(31)
Rating: 5 stars
01/11/2015
I made this recipe with some leftover banana bread. I cubed it and ended up with about 4-5 cups. I used vanilla extract in place of the bean, dates in place of raisins, brown sugar vs the white, and I used about half more cinnamon and 2 cups total cranberries. Put it all in a 9x13 pan. I also lowered the oven temperature to 325 degrees and cooked it about 5-10 minutes longer. The 350 just seemed a bit too extreme for a custardy type dish and didn't want to fry the cranberries since they float to the top. Turned out great! The cranberries add a festiveness in color, plus were a nice tart to offset the sweet bread. Read More
(17)
Rating: 5 stars
11/28/2015
Wonderful recipe! Made to take to a day after Thanksgiving dinner. Only changes I made were used vanilla extract(did not have a vanilla bean) and only used cranberries(no raisins on hand). Also made a warm, vanilla/lemon sauce to go over it (an old family recipe that goes with a blueberry cake). Delicious! Will definitely make again for fall/holiday get togethers! Read More
(17)
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Rating: 5 stars
04/20/2014
I used cranberry bread and craisins and this was fabulous!!! I have changed up the bread and the raisins/craisins and everytime it is fantastic!!! Read More
(8)
Rating: 5 stars
11/30/2014
I made this for a Thanksgiving dessert. Great hit with the family! Easy to make with a taste of elegance. I will be making this again. Read More
(4)
Rating: 5 stars
12/26/2017
Really nice flavors! I replaced the lemon zest with orange zest (because I like cranberry & orange together). I didn't have any vanilla bean so I substituted real vanilla (liquid). I wish I had added a few chopped pecans. I will definitely make this again! Read More
(4)
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Rating: 5 stars
01/11/2015
I was looking for a bread pudding recipe that called for cranberries. I made this with a couple of substitutions. It is in the oven right now and I will serve this as dessert for Sunday dinner. I have a feeling it is going to be very good. I will let all of you know how it turns out. Read More
(2)
Rating: 5 stars
05/05/2016
I've made this recipe several times for work and they love it. Thanks for sharing this recipe. Read More
(2)
Rating: 5 stars
10/09/2017
Added 2 cups of cranberries 3 eggs and a 1/2 cup of milk. I used a mix of challa and brioche Read More
(1)
Rating: 1 stars
11/23/2017
Not impressed. Read More
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