Cran-Apple Bread Pudding with Cider Sauce

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Ready Time: 1 Hour, 15 Min
  • Servings: 12 servings
You can substitute Craisins if cranberries are out of season.


  • 1 quart milk
  • 3/4 cup brown sugar
  • 2 tablespoon lemon zest
  • 1 tablespoon vanilla extract
  • 5 large eggs
  • 1 cup cranberries
  • 1/2 cup chopped walnuts
  • 3 cup cider apple
  • 1 tablespoon cornstarch
  • 2 tablespoon half and half
  • 2 count apples Rome
  • 1 count bread cinnamon raisin 16 oz. loafed


    1. To prepare Bread Pudding: Heat oven to 200 degrees. Place bread slices on racks in oven and bake until bread is dry but not toasted (about 15 minutes). Remove bread from oven and set aside.
    2. Increase oven temperature to 350 degrees. Grease a 10-inch tube pan; set aside.
    3. In a small saucepan, combine milk, brown sugar, lemon zest and vanilla; heat on low until sugar dissolves, stirring constantly. Remove pan from heat.
    4. Break eggs into a large bowl and beat until frothy; slowly stir in milk mixture. Tear bread into small pieces and add to liquid mixture. Add cored and cubed apples, cranberries and walnuts, stirring to blend well. Set mixture aside to allow bread to absorb most of the liquid and soften (about 5 minutes). Spoon mixture into prepared pan.
    5. Bake at 350 degrees for 40 to 45 minutes.
    6. To prepare Cider Sauce: Pour cider into a saucepan and simmer until quantity is reduced half to 1 1/2 cups. Add cornstarch mixture to cider and bring to a boil, stirring constantly; cook until mixture thickens. Remove pan from heat. Add half and half, and stir until thoroughly blended.
    7. To serve, turn out pudding onto a serving plate. Top with cider sauce or serve sauce on the side.
Nutritional Information
Cran-Apple Bread Pudding with Cider Sauce

Servings Per Recipe: 12 servings

Amount Per Serving

Calories: 300

  • Total Fat: 8g
  • Cholesterol: 95mg
  • Sodium: 180mg
  • Total Carbs: 52g
  •     Dietary Fiber: 7g
  • Protein: 9g


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