Maple Cranberry Bread Pudding
A warm, custardy dessert combining sweet maple syrup and tart cranberries, perfect for cozy family gatherings or holiday celebrations.
Ingredients
Main Ingredients
- 4 cups stale bread, cubed Avoid fresh bread for better absorption.
- 2 cups milk Use low-fat or dairy alternatives if necessary.
- 1 cup heavy cream Coconut cream can be used for dairy-free options.
- ¾ cup maple syrup Adjust sweetness to taste.
- ½ cup sugar Reduce if using very sweet bread.
- 4 large eggs For a vegan option, use flax seeds as egg substitute.
- 1 cup fresh cranberries Can substitute with dried cranberries.
- 1 teaspoon vanilla extract Enhances flavor.
- ½ teaspoon cinnamon Add nutmeg for extra warmth.
- ¼ teaspoon salt Balances sweetness.
Instructions
Preparation
- Start by ensuring you have all your ingredients measured and ready.
- Cube the stale bread into bite-sized pieces.
Cooking
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the milk, heavy cream, maple syrup, sugar, eggs, vanilla extract, cinnamon, and salt. Whisk together until smooth.
- Fold in the cubed stale bread and fresh cranberries, stirring gently.
- Grease a baking dish and spread the mixture evenly.
- Bake for 45-50 minutes or until the top is golden and the center is set.
- Let it cool for about 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat portions in the microwave or oven. Can be made ahead of time and frozen before baking.