Cranberry Walnut Bread Pudding


1 loaf of crusty bread, 4 tbsp. of butter, 6 eggs (beaten), 3 cups of milk, 1 cup of sugar, 1 ½ teaspoons of cinnamon, 1 ½ tsp. of vanilla, 1 cup of dried cranberries, 1 cup of chopped walnuts, caramel sauce (optional), heavy cream (optional)


You want the bread to be stale. The night before tear up the loaf into chunks and let them sit in the dish overnight. Use a 9 inch by 13 inch baking dish.

When you are ready to bake only remove the bread briefly to grease the dish and then pop the bread back in.

Preheat your oven to 350 degrees.

Melt the butter and pour it over the top of the bread.

Sprinkle the bread with the walnuts and cranberries.

In a bowl combine the beaten eggs, milk, sugar, cinnamon and vanilla.

Pour the mixture over the bread.

Bake for about 45 minutes to an hour. When it is done the top will be golden brown and will spring back when touched.


This can be made ahead of time but when ready to serve warm it in the oven for about 10 minutes.

Drizzle with caramel sauce and prepare fresh whipped cream to serve on top. To make the whipped cream add about 2 cups of heavy cream and 1 teaspoon of sugar to a bowl. Mix on high for a few minutes until stiff peaks have formed.



Stale bread is best for this. If you don’t have some stale bread on hand let the bread sit overnight to become stale.

This can be made ahead of time. What you can do is undercook by a few minutes and then heat up in the oven before serving.

This is an excellent dessert. Serving with whipped cream and caramel sauce will really add to the dish and while it is option I highly recommend it.

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