Ingredients and Weight:
- 1 loaf (1 pound) day-old bread, cubed
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 (12-ounce) package fresh cranberries
- 1/2 cup chopped walnuts (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
- Add the bread cubes and stir to coat.
- Beat the eggs in a small bowl and stir into the bread mixture.
- Fold in the cranberries and walnuts (if using).
- Pour the mixture into a 9x13 inch baking dish.
- Bake for 45-50 minutes, or until the pudding is set in the center and the top is golden brown.
- Let the pudding cool slightly before serving.
Nutritional Information:
- Calories: 320
- Fat: 14g
- Protein: 10g
- Carbohydrates: 46g
- Sugar: 25g
Dish Characteristics:
- Moist and fluffy
- Bursting with tart cranberries
- Warm and comforting
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This bread pudding is absolutely divine! The cranberries add a perfect pop of tartness." - Sarah
- "I've tried many bread pudding recipes, but this one is by far the best. It's so easy to make and always a crowd-pleaser." - Mark
- "I love that this bread pudding is both sweet and tart. It's the perfect way to end a meal." - Jessica
Special Precautions and Tips:
- Use day-old bread for the best texture.
- If you don't have fresh cranberries, you can substitute frozen cranberries.
- Walnuts are optional, but they add a nice crunch to the pudding.
- Let the pudding cool slightly before serving to prevent burning your mouth.
