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Apple Cranberry Bread Pudding

Recipe type: Dessert



16 ounces
Heavy Cream
1⁄3 cup
Amaretto Honey
1 teaspoon
Vanilla Extract
1⁄4 cup
1⁄2 teaspoon
Ground Cinnamon
Egg Yolks
8 ounces
Bread (such as Portuguese sweet bread or brioche, cut into 1” cubes)
1⁄2 cup
Cranberries (fresh if available-if using frozen, thaw and drain)
Apples (granny smith, pink lady, or gala work well, peeled, cored and diced into ½” cubes)


Preheat oven to 350° F. Combine all the ingredients for the custard, except the egg yolks in a sauce pot and heat gently until cream simmers. While the cream is heating, whisk the egg yolks until pale yellow. Once the cream is simmering, temper the egg yolks by whisking 3 oz. of the hot cream into the yolks. Gently whisk in the additional cream mixture and mix until combined. In a large mixing bowl toss the bread, cranberries and apples together. Place the bread mixture into greased ramekins. Pour 4 oz. of the cream mixture into each ramekin. Place the filled ramekins into a bakeproof dish and add enough hot water to cover 1 inch of the ramekins. Bake for approximately 30 minutes or until the custard is set.