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Cranberry Bread Pudding

Prep Time 25 minutes
Cook Time 35 minutes

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

-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.