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Cranberry Bread Pudding
Makes 8-12 Servings
*1 tbls. butter
*6 cups day old bread, cut into cubes, such as white bread, raisin bread or any sweet dough bread
*6 eggs
*2 cups heavy cream
*2 cups half and half
*1/2 cup sugar
*1/2 cup dried cranberries
*13-oz. jar Apple Cranberry Chutney or Orange Cranberry Marmalade
1Preheat oven to 350F degrees.
2Grease a 9"x13" baking dish with 1 tablespoon butter and place cubed bread in baking dish.
3Break eggs into large mixing bowl and whisk.
4Add heavy cream, half and half, sugar, dried cranberries and Apple Cranberry Chutney or Orange Cranberry Marmalade to eggs and mix well.
5Pour liquid over bread cubes and let soak for 10 to 15 minutes. Occasionally press down bread with a spatula.
6Bake for approximately 50 to 60 minutes or until custard is set and top is golden brown.
7Cut into squares and serve warm.
  • Serve warm or at room temperature for breakfast or dessert.
  • Source
    Stonewall Kitchen®
    To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit