Cranberry Walnut Bread Pudding Recipe

Cranberry walnut bread pudding topped with orange bourbon sauce on a dark plate beside a mug.

5 from 1 vote

Cranberry walnut bread soaked in a rich vanilla custard, baked until golden, and served with warm orange bourbon sauce. An easy make-ahead dessert with tart cranberries, crunchy walnuts, and buttery brown sugar flavor.

Prep Time20

Cook Time1 15

Soaking Time4

Course: Dessert

Cuisine: American

Keyword: bread, cranberries, dessert, walnut

Servings:

Calories: 485kcal

Ingredients

Cranberry Walnut Bread Pudding

1 lb cranberry walnut bread loaf 1 - 1 1/2 lb loaf. Approximately 10 cups, cut into 1-inch chunks, dried or stale
8 large eggs
3½ cups whole milk
1½ cups heavy whipping cream
1 cup granulated sugar
½ cup packed dark brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
½ cup dried cranberries in addition to those in the bread
½ cup chopped walnuts in addition to those in the bread
Butter for greasing the baking dish

Orange Bourbon Sauce

½ cup unsalted butter
¾ cup packed dark brown sugar
¼ cup heavy whipping cream
¼ cup good-quality bourbon
1 tablespoon finely grated orange zest
1 tablespoon fresh orange juice
1 pinch kosher salt

Instructions

Butter a 9×13-inch baking dish. Place the dried bread chunks, additional cranberries, and chopped walnuts in a very large mixing bowl.
Butter
In a separate bowl, whisk the eggs. Add the milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until thoroughly combined.
8 large eggs, 3½ cups whole milk, 1½ cups heavy whipping cream, 1 cup granulated sugar, ½ cup packed dark brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, ½ teaspoon kosher salt
Pour the custard over the bread and gently stir to coat. Let the bread soak for 10 minutes. Transfer to the prepared baking dish, spreading the cranberries and walnuts evenly throughout. Press the bread down lightly.
1 lb cranberry walnut bread loaf, ½ cup dried cranberries, ½ cup chopped walnuts
Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 350°F. Uncover and bake for 1–1½ hours, until puffed, golden brown, and set in the center, with an internal temperature of 160–165°F. Begin checking at 1 hour and loosely tent with foil if needed to prevent excessive browning.
Let rest for 15–20 minutes before serving.
For the sauce, melt the butter in a saucepan over medium heat. Whisk in the brown sugar, cream, bourbon, orange zest, orange juice, and salt. Simmer, whisking often, until thickened, about 3–5 minutes.
½ cup unsalted butter, ¾ cup packed dark brown sugar, ¼ cup heavy whipping cream, ¼ cup good-quality bourbon, 1 tablespoon finely grated orange zest, 1 tablespoon fresh orange juice, 1 pinch kosher salt
Cool the sauce slightly and spoon over individual servings.

Notes

Bread: If using fresh bread, spread the chunks on a baking sheet and dry in a 300°F oven for about 15–20 minutes. Cool before combining with the custard.

Cranberries and walnuts: The homemade loaf contains ½ cup of each. The additional amounts bring the total to approximately 1 cup each in the pudding.

Sauce yield: Approximately 1¼ cups.

Make ahead: Cover and refrigerate the assembled, unbaked pudding for up to 24 hours.

Nutrition