Cranberry Swirl Bread Pudding

4 Servings
30 Prep Time
60 Cook Time

Cranberries are everywhere this time of year, and now you can even find them in your bread pudding!

Cranberries

Ingredients

10 slices Thomas’® Limited Edition Cranberry Swirl Bread, cubed
1 cup half and half
1 cup heavy cream
½ teaspoon vanilla extract
3 eggs
½ cup sugar
1 tablespoon lemon juice
1 tablespoon dried cranberries
Vanilla frosting (recipe follows)

Vanilla Frosting:
2 egg yolks
1 tablespoon vanilla extract
⅓ cup sugar
2 teaspoons cornstarch
1 cup milk
½ cup heavy cream
1 tablespoon lemon juice
Lemon zest for garnish

Directions

1. Preheat oven to 350°F. Divide cubed bread between 4 greased ramekins and set aside.
2. In a medium bowl, whisk together half and half, heavy cream, vanilla, eggs, sugar and lemon juice. Pour over bread cubes, careful to leave ¼ inch at the top of each dish. Bake for 50-60 minutes or until a knife inserted comes out clean.
3. For the Vanilla Frosting. In a medium bowl, whisk egg yolks, vanilla, sugar and cornstarch until combined. Heat milk, heavy cream and lemon juice in a saucepan over medium heat until bubbly (approximately 3-5 minutes). Gradually whisk hot milk mixture in with the egg mixture. Return to saucepan, add lemon zest and cook on medium heat until thick (approximately 2-3 minutes).
4. Sprinkle dried cranberries and drizzle vanilla frosting over each bread pudding and enjoy!
Cranberry Swirl Bread Pudding Cranberries are everywhere this time of year, and now you can even find them in your bread pudding! 4 servings 10 slices Thomas’® Limited Edition Cranberry Swirl Bread, cubed
1 cup half and half
1 cup heavy cream
½ teaspoon vanilla extract
3 eggs
½ cup sugar
1 tablespoon lemon juice
1 tablespoon dried cranberries
Vanilla frosting (recipe follows)

Vanilla Frosting:
2 egg yolks
1 tablespoon vanilla extract
⅓ cup sugar
2 teaspoons cornstarch
1 cup milk
½ cup heavy cream
1 tablespoon lemon juice
Lemon zest for garnish
1. Preheat oven to 350°F. Divide cubed bread between 4 greased ramekins and set aside. 2. In a medium bowl, whisk together half and half, heavy cream, vanilla, eggs, sugar and lemon juice. Pour over bread cubes, careful to leave ¼ inch at the top of each dish. Bake for 50-60 minutes or until a knife inserted comes out clean. 3. For the Vanilla Frosting. In a medium bowl, whisk egg yolks, vanilla, sugar and cornstarch until combined. Heat milk, heavy cream and lemon juice in a saucepan over medium heat until bubbly (approximately 3-5 minutes). Gradually whisk hot milk mixture in with the egg mixture. Return to saucepan, add lemon zest and cook on medium heat until thick (approximately 2-3 minutes). 4. Sprinkle dried cranberries and drizzle vanilla frosting over each bread pudding and enjoy! Cranberry Swirl Bread Pudding
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