Easy Bread Pudding Recipe – Cinnamon, Cranberry & Vanilla Delight

Last Updated on 2 months by Neha Deshmukh

Easy Bread Pudding Recipe – Cinnamon, Cranberry & Vanilla Delight

Hey everyone! If you’re anything like me, you love a cozy dessert that feels like a warm hug. And honestly, this bread pudding is exactly that. I first made this recipe on a particularly chilly evening, and it instantly became a family favourite. It’s comforting, easy to make, and smells absolutely divine while it’s baking. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your grandma’s complicated bread pudding (though, let’s be real, grandma’s is always good!). It’s wonderfully simple, uses ingredients you likely already have, and delivers a seriously satisfying dessert. The combination of cinnamon, vanilla, and your choice of cranberries or raisins is just chef’s kiss. Plus, it’s perfect for using up slightly stale bread – a win-win!

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• As needed: Baguette pieces (about 6-8 slices, depending on size)
• 2 Eggs
• ¼ cup brown sugar (about 50g)
• ½ tsp vanilla extract (2.5ml)
• ¼ tsp ground cinnamon (1.25ml)
• A pinch freshly grated nutmeg
• A pinch salt
• 2 cups milk (480ml)
• 3-4 tbsp dried cranberries or raisins (about 30-40g)
• For dusting: Powdered sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Baguette: I love using a baguette because it gets wonderfully crispy on the outside and soaks up the custard beautifully. But honestly, any slightly stale bread will work – challah, brioche, or even regular white bread are great options.
• Cinnamon & Nutmeg: Don’t skimp on these! They’re what give this bread pudding its warm, comforting flavour. Freshly grated nutmeg is always best, if you can.
• Cranberries or Raisins: This is where you get to choose your adventure! I’m a cranberry girl myself – I love the little tartness they add. But raisins are classic for a reason, and my kids prefer them. Feel free to experiment! You could even use a mix.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, grease a 4-inch square baking dish with butter. Then, cut your baguette into cubes and arrange them in the dish. Don’t worry about being too neat – a little rustic charm is perfect.
2. In a bowl, crack in your eggs and give them a good beat. Add the brown sugar, vanilla extract, cinnamon, nutmeg, and a tiny pinch of salt. Mix everything together until it’s nicely combined.
3. Pour in the milk and whisk until everything is fully blended. Now, pour this lovely custard mixture over the bread cubes, pressing down gently to make sure every piece gets a good soak.
4. Let it sit for about 20 minutes. This gives the bread time to absorb all that delicious flavour. While it’s soaking, preheat your oven to 175°C (350°F).
5. Sprinkle the cranberries or raisins over the soaked bread, pressing them down gently to submerge them a little.
6. Now for the water bath! Place the baking dish inside a larger pan and fill the outer pan with hot water, reaching about halfway up the sides of the baking dish. This helps the bread pudding bake evenly and stay super moist.
7. Bake for 45-55 minutes, or until a knife inserted into the centre comes out clean. Let it cool slightly before dusting generously with powdered sugar.

Expert Tips

• Don’t overbake! You want the pudding to be set, but still slightly wobbly in the centre.
• The water bath is key. Seriously, don’t skip it! It makes all the difference in texture.
• Soaking time matters. 20 minutes is a good starting point, but you can let it soak for longer if you want a really soft, custardy pudding.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Bread Pudding Adaptation: Swap the milk for plant-based milk (almond, soy, or oat work well) and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the eggs.
• Gluten-Free Bread Pudding Adaptation: Simply use your favourite gluten-free bread! It might need a little less soaking time, so keep an eye on it.
• Spice Level Adjustment: If you’re a cinnamon fanatic, feel free to add a little more! Or, if you prefer a more subtle flavour, reduce the cinnamon and nutmeg to ⅛ tsp each.
• Festival Adaptations: During Christmas, add a sprinkle of orange zest and a splash of orange extract to the custard. For Thanksgiving, try adding a handful of chopped pecans or walnuts.

Serving Suggestions

This bread pudding is delicious served warm, cold, or even with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce wouldn’t go amiss either! It’s perfect for breakfast, brunch, or dessert.

Storage Instructions

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

FAQs

What type of bread works best for bread pudding?

Honestly, almost any bread will work! But I find that slightly stale baguette, challah, or brioche give the best results.

Can I make bread pudding ahead of time?

Yes! You can assemble the bread pudding up to a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time.

What is the purpose of the water bath?

The water bath creates a gentle, even heat that prevents the bread pudding from drying out and cracking. It helps it stay nice and moist.

Can I use different dried fruits in this recipe?

Absolutely! Dried apricots, cherries, or even chopped dates would be delicious.

How can I prevent the bread pudding from being soggy?

Make sure your bread is slightly stale before you start. And don’t oversoak it – 20 minutes is usually enough. The water bath also helps prevent sogginess by creating a gentle baking environment.