Cranberry and vanilla bread pudding

    1 hour 55 min

    Fresh cranberries and sultanas are added to a vanilla custard and poured over baguette slices to make this colourful dessert that's perfect for serving over the Christmas holidays.

    2 people made this

    Serves: 8 

    • 700ml milk
    • 350ml whipping cream
    • 150g caster sugar
    • 5 eggs
    • 1 1/2 teaspoons lemon zest
    • 1 1/2 teaspoons coarse sea salt, or to taste
    • 1/4 teaspoon ground cinnamon
    • 3/4 vanilla bean, split and seeds scraped away
    • 1 1/2 French baguettes, cut into 5cm slices
    • 75g sultanas
    • 100g fresh cranberries
    • 2 teaspoons butter

    Prep:15min  ›  Cook:1hr  ›  Extra time:40min soaking  ›  Ready in:1hr55min 

    1. Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon and vanilla bean together in a bowl; fold in baguette slices, sultanas and cranberries. Set aside to soak for 40 minutes.
    2. Preheat oven to 180 C / Gas 4. Butter a large deep baking dish.
    3. Transfer bread mixture to prepared dish; remove and discard vanilla bean. Cover dish with foil.
    4. Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

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    Reviews & ratings
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    Reviews in English (17)


    I hate to be the first rater because I wasn't able it follow the recipe as written. I just didn't have all the ingredients. But this recipe served as a fabulous base for a wonderful sweet/tart bread pudding. The lemon zest added great flavor to the pudding- don't leave it out. Here are the changes that I made: 3 1/2 cup milk, 1 cup sour cream instead of whipping cream, brown sugar instead of white, vanilla extract instead of bean, sliced almonds instead of raisins, 2 cups cranberries- and could have had more really, leftover sliced potato and whole wheat breads instead of baguettes. I baked the whole shebang in a 13 x 9 inch glass pan- I am not sure if it all would gave fit in a pie plate.  -  05 Jan 2014  (Review from Allrecipes US | Canada)


    I made this recipe with some leftover banana bread. I cubed it and ended up with about 4-5 cups. I used vanilla extract in place of the bean, dates in place of raisins, brown sugar vs the white, and I used about half more cinnamon and 2 cups total cranberries. Put it all in a 9x13 pan. I also lowered the oven temperature to 325 degrees and cooked it about 5-10 minutes longer. The 350 just seemed a bit too extreme for a custardy type dish and didn't want to fry the cranberries since they float to the top. Turned out great! The cranberries add a festiveness in color, plus were a nice tart to offset the sweet bread.  -  11 Jan 2015  (Review from Allrecipes US | Canada)


    Wonderful recipe! Made to take to a day after Thanksgiving dinner. Only changes I made were used vanilla extract(did not have a vanilla bean) and only used cranberries(no raisins on hand). Also made a warm, vanilla/lemon sauce to go over it (an old family recipe that goes with a blueberry cake). Delicious! Will definitely make again for fall/holiday get togethers!  -  28 Nov 2015  (Review from Allrecipes US | Canada)