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.

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★★★★★ 2 votes
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)


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1Preheat 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.

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2Mix 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.

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3Beat 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.

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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.

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5Pour 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