A velvety bread pudding with a buttery vanilla sauce recipe adapted from Land O' Lakes.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: best bread pudding recipe, best bread pudding sauce recipe, best holiday bread pudding recipe, best homemade bread pudding recipe ever, best new orleans bread pudding recipe, bread pudding recipe, bread pudding sauce, bread pudding with buttery vanilla sauce, brioche bread pudding, cranberry bread pudding, easy bread pudding recipe, easy bread pudding sauce, how do you make bread pudding, how to make bread pudding, how to make new orleans bread pudding, new orleans bread pudding
Servings: 24servings
Calories: 292kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
For the bread pudding:
1cupdried cranberries
½-¾cupapple cider
1 (One-pound)loaf brioche bread, cut into 1’’ cubes (I use the Marketplace Brioche from Walmart; it’s amazing!)
2cupsof milk (I used 1%)
2cupshalf and half
3tablespoonsunsalted butter, melted, plus more for sides of the baking dish
3largeeggs
½cupdark brown sugar
½cupgranulated sugar
2teaspoonsvanilla extract
1 ½teaspoonsground cinnamon
½teaspoonground cloves
¼teaspoonground nutmeg
For the vanilla butter sauce:
1stickunsalted butter (½ cup)
½cupheavy whipping cream
½cupdark brown sugar
½cupgranulated sugar
1tablespoonhigh-quality vanilla extract
Optional: 2 tablespoons of calvadosbourbon, or cognac
Instructions
For the bread pudding:
Combine the cranberries and apple cider in a small bowl. Let sit for 8 hours and up to overnight (see notes if you don’t have time for this).
Preheat oven to 350℉.
In large bowl, combine the bread cubes, milk, and half and half. Let sit for 10 minutes while you combine the other ingredients.
Butter the sides of an 8x10’’ casserole dish (it needs to hold 10-12 cups). Pour the melted butter in the bottom of the dish.
In a medium bowl, whisk together the eggs, brown sugar, white sugar, vanilla, cinnamon, cloves, and nutmeg. Drain the apple cider from the cranberries.
Use a rubber spatula to toss the soaked bread and milk, making sure that most of the milk has been soaked up. The bread will be quite mushy (see photo). Add the drained cranberries and toss to combine. Pour the bread mixture into the prepared baking dish. Pour the egg mixture over top of the bread, spreading with the rubber spatula to evenly distribute.
Bake the pudding for 40-50 minutes until it has set and barely jiggles when you shake the pan. It will be golden brown on top, slightly crispy on the outside but moist and tender on the inside. Serve hot with vanilla butter sauce spooned over the top.
For the vanilla butter sauce:
In a medium saucepan, combine the butter, cream, and both sugars. Melt together over medium heat for 5-8 minutes, stirring occasionally, until the mixture thickens slightly and comes to a boil. Boil for 1 minute, stirring continuously, then remove from heat. Stir in the vanilla (and liquor, if using) and place in a gravy boat to serve immediately over hot bread pudding.
Notes
The bread you are using should be on the dry side. I like to cut mine into cubes, place them on a baking sheet, and let them dry out in the open air all one day before making the bread pudding. You can also dry them out on the baking sheet by baking at 200℉ for 10-15 minutes.
For moist and tender cranberries, soak them in the apple cider overnight before making the pudding the next day. If you don’t have time, heat the apple cider and cranberries in the microwave for 2 minutes. Cover with a towel or plastic wrap and let them steep for 20 minutes before draining.
Store leftover bread pudding and sauce in the refrigerator for up to 5 days. I like to place single servings in a greased ramekin to reheat at 350℉ for 10-15 minutes, reheating the sauce in a saucepan or in the microwave to serve on top of the pudding as needed.