Easy Cranberry-Apple Bread Pudding

Discovering the Perfect Recipe

My Favorite is Cranberry-Apple Bread Pudding and It was a chilly winter afternoon when I first decided to try making Cranberry-Apple Bread Pudding. I had just come back from the farmer’s market with a bag full of fresh Gala apples and a few small bottles of apple brandy. As I strolled through my cozy kitchen, the idea of combining these ingredients into a comforting dessert started to take shape. The thought of the sweet apples and tart cranberries blending with the rich, buttery panettone made my mouth water. I knew this would be a recipe that would warm up any cold day.

A Sweet Twist on Tradition

When I started preparing the bread pudding, I couldn’t help but feel a little nostalgic. Panettone has always reminded me of holiday gatherings and festive celebrations. As I cubed the panettone and mixed it with the pecans and cranberries soaked in apple brandy, I felt like I was creating a new family tradition. The custard mixture, with its creamy half-and-half and fragrant vanilla, was poured over the bread and stirred until everything was well-coated. The kitchen filled with the most inviting aroma as the bread pudding baked.

A Decadent Sauce to Top It Off

While the pudding was baking, I turned my attention to the apple brandy sauce. It was a simple mixture of half-and-half, sugar, and apple brandy, but it transformed into something magical as it simmered on the stove. Stirring the sauce until it thickened was my favorite part. The sauce had a rich, velvety texture and a warm, comforting flavor that perfectly complemented the pudding. I could hardly wait to taste it.

Serving a Winter Delight

When the bread pudding finally came out of the oven, it was golden brown and bubbling. I spooned it into individual dishes and drizzled each serving with the apple brandy sauce. The combination of the warm, tender bread pudding with the creamy, sweet sauce was absolutely irresistible. As I took the first bite, I knew I had created something special. This Cranberry-Apple Bread Pudding wasn’t just a dessert; it was a little piece of comfort that made the winter days feel just a bit warmer and brighter.

Chef’s Notes-Cranberry-Apple Bread Pudding

• For best results, use day-old panettone as it absorbs the custard mixture more effectively, resulting in a creamier texture.
• Plumping the dried cranberries in apple brandy before mixing helps them stay juicy and enhances their flavor.
• Ensure the baking dish is well-greased with butter to prevent sticking and ensure easy removal of the pudding.
• Bake covered for the first 45 minutes to prevent over-browning. Remove the foil and bake until the top is golden brown and the pudding is set.
• Allow the pudding to cool for about 10 minutes before serving to let it set and make serving easier.
• Enhance your serving by topping with vanilla ice cream or whipped cream, and consider adding a sprinkle of cinnamon or nutmeg for extra warmth.
• Feel free to add chocolate chips, raisins, or extra nuts to the bread mixture for additional texture and flavor.

Cranberry-Apple Bread Pudding

Course: Breakfast, DessertCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

450

kcal

Resting Time

10

minutes

Total time

1

hour 

45

minutes

Dive into the delightful flavors of this Cranberry-Apple Bread Pudding with Brandy Sauce! This recipe combines the sweetness of apples and dried cranberries with the rich, buttery texture of panettone. Topped with a luscious apple brandy sauce, this dessert is perfect for any occasion. It’s a crowd-pleaser that will leave everyone asking for seconds. Try it this weekend and experience a burst of comforting flavors!

Ingredients

• Bread Pudding Base

• 6 cups panettone bread, cubed

• 1/2 cup pecan pieces

• 1 medium Gala apple, peeled and diced

• 3/4 cup dried cranberries

• 1/3 cup apple brandy

• 1 tablespoon unsalted butter (for greasing the dish)

• Custard Mixture

• 6 large eggs

• 1 1/2 cups half-and-half cream

• 1 cup white sugar

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• Apple Brandy Sauce

• 2 cups half-and-half cream

• 1 cup white sugar

• 2 tablespoons all-purpose flour mixed with 2 tablespoons apple brandy

• 1/3 cup apple brandy

• Alternative Ingredients:

• Panettone: Substitute with brioche or challah bread.

• Pecans: Replace with walnuts or almonds.

• Gala Apple: Use Honeycrisp or Fuji apples.

• Half-and-Half: Substitute with equal parts milk and heavy cream.

• Apple Brandy: Replace with regular brandy or apple juice for a non-alcoholic version.

Directions

• In a small bowl, combine dried cranberries and apple brandy; microwave for 1-2 minutes to plump the cranberries. In a large mixing bowl, combine panettone cubes, pecan pieces, and the plumped cranberries along with any remaining apple brandy.
• In a separate bowl or large measuring cup, whisk together the eggs, half-and-half cream, sugar, vanilla extract, and ground cinnamon until well combined. Pour the custard mixture over the bread mixture and stir until the bread absorbs the custard.
• While the pudding bakes, prepare the apple brandy sauce. In a large non-stick saucepan over medium heat, combine half-and-half cream and sugar. Cook until just below boiling point. Stir in the flour-apple brandy mixture and whisk continuously until it thickens and coats the back of a spoon (about 2 minutes). Remove from heat and let cool for 10 minutes before stirring in the remaining apple brandy.
• Spoon the warm bread pudding into individual serving dishes and generously drizzle with the apple brandy sauce.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• baking sheet
• casserole dish
• nonstick pan

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 180mg
• Sodium: 200mg
• Potassium: 300mg
• Fiber: 3g
• Sugar: 40g
• Vitamin A: 10IU
• Vitamin C: 5mg
• Calcium: 15mg
• Iron: 10mg

FAQ-Cranberry-Apple Bread Pudding

Can I use a different type of bread for this recipe?

Yes, you can substitute panettone with brioche or challah bread. Both will work well, though the flavor and texture may vary slightly.

Is there a non-alcoholic alternative for the apple brandy?

You can use apple juice or regular brandy as a substitute. If using apple juice, reduce the sugar in the recipe slightly to balance the sweetness.

How can I make this recipe ahead of time?

Prepare the bread pudding up to 24 hours in advance. Assemble it as directed, then cover and refrigerate. Bake it fresh before serving for the best texture.

Can I freeze the bread pudding?

Yes, you can freeze the baked bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

What can I do if my bread pudding is too dry?

If the pudding turns out too dry, you can serve it with a drizzle of extra brandy sauce or a scoop of vanilla ice cream to add moisture and flavor.