Cranberry Bread Pudding with Vanilla Sauce

Enjoy this baked bread pudding served with vanilla sauce - a flavorful dessert. MORE+ LESS-

By Pillsbury Kitchens

January 21, 2011

Bread Pudding

2 1/2

cups unseasoned toasted bread cubes (from 12-oz. pkg.)

1 1/2

cups milk

1/4

cup firmly packed brown sugar

1/2

teaspoon cinnamon

1/2

teaspoon nutmeg

1/2

teaspoon vanilla

eggs, beaten

1/2

cup sweetened dried cranberries

1/3

cup sugar

1/3

cup firmly packed brown sugar

1/3

cup whipping cream

1/3

cup butter

teaspoon vanilla

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1

Heat oven to 350°F. Grease 1-quart casserole. In greased casserole, combine bread cubes and milk; mix well.
2

In medium bowl, combine 1/4 cup brown sugar, cinnamon, nutmeg, 1/2 teaspoon vanilla and eggs; blend well. Stir in cranberries. Add egg mixture to bread cube mixture; mix well.
3

Bake at 350°F. for 45 to 50 minutes or until pudding is set.
4

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well. Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally. Stir in 1 teaspoon vanilla. Serve warm sauce over warm pudding.

Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices. This recipe has been simplified by using purchased toasted bread cubes.
Look for sweetened dried cranberries near the raisins and other dried fruits in the supermarket baking section.
The bread pudding can be assembled in the casserole and refrigerated several hours or overnight before baking it. The sauce can be made a day ahead and refrigerated; reheat it just before serving.