Name: Warm Spiced Cranberry Holiday Bread Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: US
Ingredients: Cooking spray; 10 slices sourdough bread, cubed; 1 1/2 teaspoons pumpkin pie spice, divided; 3/4 cup sweetened dried cranberries (such as Ocean Spray® Craisins®); 3 tablespoons butter, melted; 4 large eggs; 2 cups unsweetened almond milk (such as Blue Diamond® Almond Breeze®); 3/4 cup white sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

Elevate your dessert experience with this luxuriously moist Spiced Cranberry Bread Pudding. A symphony of warm spices, tart cranberries, and tender sourdough, all bathed in a creamy custard. This bread pudding is destined to become a beloved centerpiece at any gathering, offering comfort and exquisite flavor in every bite.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. (5 minutes)

02

Step

In a large bowl, gently toss the cubed sourdough bread with 1 teaspoon of pumpkin pie spice. Add the dried cranberries and toss until evenly distributed. Transfer the mixture to the prepared baking pan and drizzle evenly with the melted butter. (10 minutes)

03

Step

In a separate bowl, whisk together the eggs until light and thoroughly mixed. Add the remaining 1/2 teaspoon of pumpkin pie spice, almond milk, sugar, vanilla extract, and ground cinnamon. Whisk until all ingredients are fully incorporated. (5 minutes)

04

Step

Pour the custard mixture evenly over the bread and cranberry mixture in the baking pan. Gently press down on the bread with a fork to ensure it is well soaked. Allow the mixture to soak for at least 15 minutes to allow the bread to absorb the custard. (15 minutes)

05

Step

Bake in the preheated oven until the top is golden brown and springs back lightly when touched, approximately 45 minutes. (45 minutes)

For an extra layer of decadence, drizzle with caramel sauce while the bread pudding is still warm.
Feel free to substitute other types of dried fruit, such as cherries or raisins, for the cranberries.
For a richer flavor, use brioche or challah bread instead of sourdough.
To prevent the top from browning too quickly, cover the baking pan with foil during the last 15 minutes of baking.

Aaron Heathcote

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.