Cranberry Almond Bread Pudding is a comforting dish that's perfect for cozy evenings, offering a delightful mix of tart cranberries and crunchy almonds. This recipe transforms simple day-old bread into a decadent dessert with a moist, custardy interior and a golden, crisp top. Ideal for holiday gatherings or a special treat anytime.
Bread: Day-old bread is perfect because it soaks up the custard without becoming too mushy. Use whatever you have on hand, but a hearty loaf like challah or brioche works best.
Milk and Cream: These create the rich, creamy base of the custard. The combination ensures a silky texture.
Sugar: Adds sweetness to balance the tartness of the cranberries and enhance the flavors.
Eggs: Essential for setting the custard, giving it structure without making it too dense.
Vanilla and Almond Extracts: These extracts add depth and a warm, nutty aroma that complements the almonds and cranberries beautifully.
Cranberries: Fresh or frozen, these provide a burst of tartness that contrasts the sweet custard.
Sliced Almonds: These add a delightful crunch and nutty flavor to each bite.
Cinnamon: A hint of warmth and spice that pairs well with the fruit and nuts.
Salt: Just a pinch enhances all the other flavors without being noticeable.
Butter: A little melted butter on top helps achieve a golden, crispy finish.
This bread pudding is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a more elegant presentation, drizzle with a simple glaze made of powdered sugar and a splash of milk. It pairs beautifully with a glass of dessert wine or a warm mug of spiced tea.
First, preheat your oven to 350°F (175°C) and grease a baking dish with butter. This helps prevent sticking and adds flavor to the crust.
In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, almond extract, cinnamon, and salt until smooth. You want a consistent mixture to ensure every bite has the right flavor and texture.
Place the cubed bread into a large mixing bowl and pour the milk mixture over it. Let it soak for about 10 minutes. This allows the bread to absorb the custard fully, giving the pudding its characteristic texture.
Gently fold in the cranberries and sliced almonds, being careful not to break up the bread cubes, which could make the pudding mushy.
Transfer everything into your prepared baking dish and drizzle the melted butter over the top. This step helps create a beautiful, golden brown crust.
Bake for 50-60 minutes. You'll know it's done when the top is golden and a knife inserted into the center comes out clean. Let it cool slightly before serving warm.
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