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Creamy Cranberry Bread Pudding

  • Yield: 20 servings


  • 2 (2 pound) loaves Brioche challah
  • 6 cups half-and-half
  • 6 cups heavy cream
  • 1/4 teaspoon salt
  • 2 vanilla beans, split lengthwise
  • 18 eggs
  • 3 cups granulated sugar
  • 3 cups cranberries
  • 1/2 cup orange marmalade
  • Confectionersí sugar


  • Preheat the oven to 350 degrees.
  • Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on.
  • In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
  • In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully.
  • Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners’ sugar.