What is the best bread for spiced cranberry and pear bread pudding?

The best bread for spiced cranberry and pear bread pudding is a sturdy, enriched bread like brioche, challah, or a thick French loaf. These types of bread hold their structure well and don't become overly mushy when soaked in custard.

Can I make spiced cranberry and pear bread pudding in advance?

Yes! You can assemble the spiced cranberry and pear bread pudding and let it soak in the refrigerator for up to 12 hours before baking. This is actually a great way to ensure the bread is perfectly hydrated.

How do I store leftover bread pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or oven until warmed through.

Can I use dried cranberries instead of fresh?

Yes, you can use dried cranberries. However, they are much sweeter than fresh ones, so you may want to slightly reduce the added sugar in the custard recipe.

spiced cranberry and pear bread pudding: 1 Best Cozy Dessert Recipe

Description

A warm, comforting dessert featuring tart cranberries, sweet pears, and a rich, spiced custard soaked into brioche bread.

Ingredients

Scale

8 cups brioche or French bread, cubed (1-inch pieces)
2 large ripe pears (Bosc or Anjou), peeled, cored, and sliced
1 cup fresh or frozen cranberries
4 large eggs
1.5 cups whole milk
1 cup heavy cream
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, melted (for the dish)

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with the melted butter.
Step 2: In a very large bowl, combine the cubed bread, sliced pears, and cranberries. Toss gently to distribute the fruit among the bread pieces.
Step 3: In a medium bowl, whisk together the eggs, brown sugar, milk, heavy cream, vanilla, cinnamon, ginger, nutmeg, and salt until the sugar is dissolved.
Step 4: Pour the custard mixture over the bread and fruit. Use a spatula to gently press the bread down so it is fully submerged. Let it sit for 30 minutes to absorb the liquid.
Step 5: Transfer the mixture to the prepared baking dish and spread it out evenly.
Step 6: Bake for 45 to 55 minutes, or until the top is golden brown and the custard is set (it should still have a very slight jiggle in the center).
Step 7: Remove from the oven and let it cool for at least 10 minutes before serving warm.

Notes

For best results, use day-old bread. If using frozen cranberries, do not thaw them before adding to the mixture.

Prep Time: PT45M
Cook Time: PT50M
Category: Desserts & Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32g
Sodium: 320mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 4g
Protein: 8g
Cholesterol: 115mg