Recipe: Chocolate Cranberry Bread Pudding


Recipe: Chocolate Cranberry Bread Pudding


Bread Pudding:
4 cups brioche or panettone bread (day old)
4 eggs
½ cup sugar
2 cups milk
2 cups whipping cream (35%)
½ cup chopped chocolate
½ cup dried cranberries
Zest of 1 orange
2 tbsp. rum
Maple syrup, for serving

Maple Whipped Cream:
½ cup whipping cream (35 %)
1 ½ tbsp. maple syrup


Bread Pudding

Preheat oven to 350 degrees F. Butter a 9-inch x 9-inch square baking dish.

Combine chocolate, cranberries, rum and orange zest. Set aside.

Tear bread into pieces and add to a large bowl. Add cranberry mixture and evenly combine.

To make the custard mixture: Beat eggs with sugar until combined. Whisk in milk and cream. Pour custard mixture over bread and stir to evenly combine. Let stand for 15 minutes so that bread absorbs the egg mixture.

Transfer bread pudding to buttered dish. Bake until custard is set, and top of bread pudding springs back lightly when touched, about 45 minutes. Serve with Maple Whipped Cream and a drizzle of maple syrup.

Maple Whipped Cream

Beat whipping cream until soft peaks. Pour in maple syrup. Beat until combined. Makes 1 cup whipped cream.

Originally published on In The Kitchen with Stefano Faita.

Servings: 4 servings

Nutritional Info.

approx. Per Serving