Cranberry Walnut Bread Pudding ala yumm!

Kathy Sterling


I don't think I have ever met a bread pudding I didn't like, it is one of my all time favorite desserts.

I recently bought a loaf of Cranberry Walnut bread in the bakery department of a supermarket. I buy that bread often and freeze it then toast a slice or two for breakfast.

After trying to make room in my freezer, I took out a loaf that was in there and decided to try it in bread pudding...did I say YUMM!

I hope you enjoy this as a dessert or breakfast casserole soon.

pinch tips: Perfect Bacon Every Time



8 to 10


35 Min


55 Min


8 c
artisan cranberry walnut bread (can use other breads such as rasin cinnamon or plain white bread)
2 c
heavy whipping cream
2 c
whole milk
1/2 c
unsalted butter
4 tsp
vanilla extract
2 Tbsp
ground cinnamon


2/3 c
heavy cream
2 c
granulated sugar
1 c
unsalted butter
4 Tbsp
rum extract (i use adam's jamaican rum extract)

Directions Step-By-Step

Preheat your oven to 350 degrees.
Coat a large casserole dish with non stick baking spray, I use Baker's Joy.

Cut bread into 1" pieces, placing them in a large mixing bowl.
Mix whipping cream and milk together. Stir in 1/2 cup of unsalted butter and cook over a medium heat until butter is melted.

Stir this milk mixture into bowl of bread cubes.

Let mixture stand for 20 minutes so liquid can absorb into bread pieces.
Beat eggs slightly to blend. Pour into mixture and add vanilla and ground cinnamon. Mix well.

Pour into prepared baking dish

Bake for 1 to 1 1/2 hours until bread pudding is set and golden brown.
Put heavy cream, butter and sugar in a sauce pan and cook on low heat until sugar is dissolved. Do not boil.
Add Rum and stir well.
Pour Rum Sauce over hot bread pudding just before serving.
Keep refrigerated in a separate containers and heat before serving left over bread pudding.

About this Recipe