Cranberry Bread Pudding with Caramel Sauce

5 from 2 votes

Course: Dessert, Desserts

Keyword: bread pudding recipe, bread pudding with cranberries, challah bread pudding, cranberry recipes, holiday dessert, thanksgiving desserts

Servings:

Calories: 569kcal

6 eggs
2 cups heavy cream
1 cup whole milk
2 tablespoons pure vanilla extract
2 teaspoons ground cinnamon
1 ½ cups granulated sugar
1 loaf challah bread cut into 1-inch cubes (one 14-16 ounce loaf or 5 cups cubed)
1 cup fresh cranberries

Preheat the oven to 325 degrees F. Grease a 13 x 9-inch baking dish with butter.
In a large bowl, whisk the eggs, heavy cream, milk, vanilla, and cinnamon. Add the sugar and whisk well to combine. Add the bread cubes and toss well to coat each piece in the cream mixture. Push the bread down into the liquid and let it sit for 30 minutes so that the bread can soak. Stir in the cranberries.
Transfer the soaked bread, cranberries, and any liquid in your mixing bowl to the greased baking dish. Cover the top with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes.
Make the caramel sauce: In a small pot, melt the butter with the brown sugar over medium heat. Bring to a gentle simmer, stirring constantly so that the sugar does not burn. Once the sugar and butter are bubbling, reduce the heat to low and slowly add the cream, stirring all the while. Remove from heat and let sit for 5 minutes before drizzling over bread pudding.
Serve the bread pudding hot with caramel sauce. Store leftovers, covered, in the refrigerator for up to 3 days, and reheat as you'd like.