Christmas Bread Pudding
This is a special cranberry bread pudding recipe inspired by the holidays around the corner and the soon to be wintery-cozy nights here in Maine. This classic bread pudding is elevated with a twist – rosemary infused simple syrup is used instead of the typical cup of white sugar. The tart cranberries are cooked soft to perfection, and add an element that is refreshing and bright. Bread custard is one of the traditional and original cult classics – and for good reason. You will love this unique version of cranberry bread pudding.
Not only did this recipe turn out to be one of my husband and I’s favorite desserts we’ve made together, it happens to be a healthy bread pudding recipe. We used a certain type of gluten-free dinner rolls(Abigail’s Bakery, found here), making this a gluten free bread pudding. We also substituted regular dairy butter and cream for my go-to plant-based alternatives making it also a dairy free bread pudding recipe. We happen to use egg in this recipe, but you could make a flax egg to make this into an eggless bread pudding recipe. If you are sensitive to sugar you could use a different type of sweetener such as date sugar, xylitol, honey or my personal favorite – maple syrup. If you do use maple syrup, this could turn into a fusion of cranberry and maple bread pudding.
This isn’t your basic bread pudding. Although it is incredibly simple and easy to make – the experience of eating this warm and comfy dessert is anything but basic.
I used the traditional cooking method – in a casserole dish and in the oven – but if you want to use an instant pot, slow cooker or crock pot, you absolutely can. If you use an instant pot, you will cook for just 25 minutes and it will come out more like a steamed bread pudding which is extra custardy. Crock pot bread pudding will cook slow and low for a few hours while instant pot bread pudding will cook in just a fraction of the time. If you use the instant pot but would still like this golden crunchy top for contrast – stick it under the broiler for a few minutes.
Serve this in a 7 inch cast iron with 3 scoops of vanilla ice cream on top if you are preparing bread pudding for two. This dessert is best served warm with vanilla ice cream melting on top!
Cranberry bread pudding is my favorite of all the berry bread pudding recipes because these berries in particular add a punch of tartness to break up some of the sweetness. The holiday inspired bright red cranberries and the rosemary infusio make this a festive holiday dessert. If you are wanting something elevated that still taste as good as grandma’s bread pudding, this is it. Bread pudding with caramel sauce is a common pairing – read my homemade caramel sauce here.
This cranberry bread pudding made with a rosemary infused simple syrup is here for you this holiday and will leave you wanting way more!
This recipe is also called Christmas bread pudding because the green from the fresh rosemary garnish and red from the cranberries are as festive as can be! Sprinkle some confectionary sugar over the top and you have a wintery scene decked out with red xmas tree balls, a rosemary wreath and a snowy dusting on top!
Old Fashioned Bread Pudding
Bread Pudding Ingredients:
- Bread
- Cranberries
- Sugar
- Fresh rosemary
- Cream
- Butter
- Eggs
- Vanilla
- Cinnamon
- Nutmeg
- Water
Ingredient notes and quantities:
- 4-5 cups of cubed bread. Use day old, or stale bread. If the bread is fresh then pop it in the oven to dry it out after it has been cut up into cubes.
- 1 cup organic cane sugar
- 1 bundle of fresh rosemary sprigs
- 2 cups cream or dairy alternative: Nut Pod’s creamer
- 2 cups water
- 4 large eggs
- 1 tsp vanilla
- 1/2 tsp ground Ceylon cinnamon
- Sprinkle of ground nutmeg
- 2 Tbsp butter
- 2 cups cranberries
- Zest of 1 lemon
- Pinch of salt to taste
On top:
Vanilla ice cream- for vegan alternatives, I recommend Nada Moo and CocoWhip cream from the brand, So Delicious.
Instructions for the best bread pudding :
- Preheat oven to 350 degrees F.
- Make the rosemary infused simple syrup by adding 1 cup of sugar, 1 cup of water and a bundle of rosemary. Allow the sugar to melt, turning to liquid and gently simmer with a cover on for approximately 10-15 minutes. You will know it is done when the rosemary has changed colors and looks used up.
- Cut the bread into squares. If the bread isn’t “day old” or stale, then pop it in the oven to dry it out.
- Grease an 8×8 pan and place the bread cubes and mix the cranberries into it.
- Make the custard by adding the following ingredients to a sauce pan: cream, butter, water, vanilla, simple syrup, pinch of nutmeg, cinnamon.
- Wait for the liquid mixture to cool and then add it to a high speed blender with the eggs and blend until smooth. You can also use an electric hand mixer or do it manually with a whisk.
- Pour blended liquid over the bread and cranberries.
- Cook for 35-40 minutes. Until the top begins to turn golden brown.
- Remove and sift powdered sugar over the top. Place rosemary sprigs in the center for garnish.
- Serve warm with a scoop of vanilla ice cream and or whipped cream on top.
Notes:
-The best bread to use for bread pudding is your favorite variety and that is a day or so old, a bit stale or you can dehydrate in the oven. Some recommendations would be sour dough, italian, baguette, croissant, brioche. I used these gluten-free dinner rolls from Abigails Bakery, which did not disappoint one bit!
-Bread pudding without eggs can be done by making a ‘flax egg’. Stir one tablespoon of ground flax meal with 3 tablespoons of water and allow to sit for at least 30-40 minutes.
Other related recipes and ideas:
- Indian bread pudding
- Maple bread pudding
- Mango bread pudding
- Croissant pudding
- Donut bread pudding
- Southern bread pudding
- Bourbon bread pudding with bourbon sauce or brandy sauce
- Caramel bread pudding
- Pannetone bread pudding
- Chocolate bread pudding
- Cornbread pudding
- Pumpkin bread pudding
- Pineapple bread pudding
Cranberry Bread Pudding
Ingredients
- 4-5 cups of cubed bread. Use day old, or stale bread. If the bread is fresh then pop it in the oven to dry it out after it has been cut up into cubes.
- 1 cup organic cane sugar
- 1 bundle of fresh rosemary sprigs
- 2 cups cream or dairy alternative: Nut Pod’s creamer
- 2 cups water
- 4 large eggs
- 1 tsp vanilla
- 1/2 tsp ground Ceylon cinnamon
- Sprinkle of ground nutmeg
- 2 Tbsp butter
- 2 cups cranberries
- Zest of 1 lemon
- Pinch of salt to taste
- Vanilla ice cream- for vegan alternatives, I recommend Nada Moo and CocoWhip cream from the brand, So Delicious.
Instructions
- Preheat oven to 350 degrees F.
- Make the rosemary infused simple syrup by adding 1 cup of sugar, 1 cup of water and a bundle of rosemary. Allow the sugar to melt, turning to liquid and gently simmer with a cover on for approximately 10-15 minutes. You will know it is done when the rosemary has changed colors and looks used up.
- Cut the bread into squares. If the bread isn’t “day old” or stale, then pop it in the oven to dry it out.
- Grease an 8×8 pan and place the bread cubes and mix the cranberries into it.
- Make the custard by adding the following ingredients to a sauce pan: cream, butter, water, vanilla, simple syrup, pinch of nutmeg, cinnamon.
- Wait for the liquid mixture to cool and then add it to a high speed blender with the eggs and blend until smooth. You can also use an electric hand mixer or do it manually with a whisk.
- Pour blended liquid over the bread and cranberries.
- Cook for 35-40 minutes. Until the top begins to turn golden brown.
- Remove and sift powdered sugar over the top. Place rosemary sprigs in the center for garnish.
- Serve warm with a scoop of vanilla ice cream and or whipped cream on top.
Notes
This was hands down the best bread pudding I have ever had, don’t forget to save this recipe for the holiday season!
If you like this recipe check out a few more that you might enjoy as well: Mexican Hot Chocolate, Chocolate Mug Flan Cake or Maple Donuts!
This is a great recipe to try if you’re a fan of custardy desserts and cozy confections. If you do try this homemade bread pudding please rate it or comment below. If you made any alterations and want to let me in on your ideas on this recipe, I would love to hear about it! If you would like to share or pin on Pinterest I am always thankful. Check out my food journey on Pinterest at Molé in the Wall.
Now you know how to make the best cranberry bread pudding recipe!
