Description
Cranberry Amaretto Bread Pudding is a warm, rich, and indulgent dessert that combines the tart brightness of fresh cranberries with the sweet, nutty warmth of amaretto. Baked into a soft, custardy bread pudding, this cozy treat is perfect for gatherings, holidays, or a comforting end to any meal. Featuring simple pantry staples and aromatic spices, this dessert delivers a harmonious burst of flavors and textures that can be enjoyed warm, cold, or reheated.
Ingredients
Scale
Bread and Fruit
- 6 cups day-old bread, cut into 1-inch cubes (brioche, challah, or French bread recommended)
- 1 cup fresh cranberries
Custard Base
- 4 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup amaretto liqueur
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Additional Ingredients
- 3 tablespoons unsalted butter, cut into small pieces (for dotting top and greasing dish)
Instructions
- Prepare the Bread: Cut day-old bread into 1-inch cubes. If the bread is too fresh, spread the cubes on a baking sheet and allow them to dry slightly to prevent sogginess and ensure even custard absorption.
- Mix the Custard: In a large bowl, whisk together the eggs, sugar, milk, cream, vanilla extract, amaretto, ground cinnamon, and ground nutmeg until fully combined and smooth to form a rich custard base.
- Combine Bread and Cranberries: Gently fold the bread cubes and fresh cranberries into the custard mixture, ensuring each piece is well-coated. Let the mixture sit for about 10 minutes to soak and allow flavors to meld.
- Assemble and Bake: Grease a baking dish with butter, then transfer the custard-soaked bread and cranberries into it, spreading evenly. Dot the top with small pieces of butter. Bake in a preheated oven at 350°F (175°C) for 45 to 55 minutes, or until the pudding is golden brown, set, and still soft inside.
- Cool and Serve: Allow the bread pudding to cool slightly to let the custard fully set. Serve warm on its own, or topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added indulgence.
Notes
- Use sturdy breads such as brioche, challah, or French bread to maintain texture.
- Do not over-soak the bread to avoid soggy pudding.
- Fresh cranberries provide tang, dried cranberries add chewiness and sweetness.
- Let the pudding rest after baking for deeper flavor development.
- Spice variations like cardamom or allspice can be added for unique flavor twists.
- To make vegan, substitute eggs with flax eggs, dairy milk with plant-based milk, and use vegan butter.
- For a non-alcoholic version, replace amaretto with almond extract or orange juice.
- Add toasted nuts like pecans or slivered almonds for extra crunch.
- Freeze leftovers wrapped tightly for up to 2 months; thaw overnight in refrigerator before reheating.
- Reheat gently in a 300°F (150°C) oven covered loosely with foil to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
Keywords: bread pudding, cranberry dessert, amaretto, holiday dessert, custard, warm dessert, easy dessert, comforting dessert
