Here’s is my final offering for my 12 recipes of Christmas feature. Port soaked cranberry bread pudding. A wonderfully yummy warm dessert, full of flavor and perfect for the holidays.


Port Soaked Cranberry Bread Pudding by Diverse Dinners


Port soaked cranberry bread pudding is a shareable dessert which will serve at least six. 

If you’re an avid reader of my blog, you will know that I like to create individual servings. But its time to show you examples of some family style dishes. This is a great family-style dish for the holidays. It will make you want to sit on the sofa wrapped in a fluffy blanket with a magazine or book in your lap. But beware, it’s a snooze-creater.


Port Soaked Cranberry Bread Pudding by Diverse Dinners


Bread pudding is a popular dish in the UK. I’m so glad it has become “trendy”. I get a nostalgic feeling when I see bread pudding on menus when I eat out, it’s a classic dish.

Bread pudding was a regular feature on my school dinners menu when I was young. It would be packed full of sugar and raisins. These days, I like my bread pudding to be lighter in consistency, rich in flavor, with just a layer of fruit. Port soaked cranberry bread pudding is just that, I love it.

I sought the guidance of Williams-Sonoma once again for this recipe. They also helped me out with my sea salt caramel doughnuts. I cooked the bread pudding in the same way they did, in a bain-marie. A bain-marie is also known as a water bath, a container that holds hot water that allows you to place an ovenproof dish in it to aid slow steady cooking. 

Port soaked cranberry bread pudding has a top layer of crunch that gives way to a moist center. It has comfort food written all over it, so don’t be surprised if this vanishes as quickly as it was made.


Serves 6

Port Soaked Cranberry Bread Pudding

1 hr, 15 Prep Time

1 hrCook Time

2 hr, 15 Total Time

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  • 1/4 cup dried cranberries
  • 1/4 cup ruby port
  • 8 1" slices of European white bread
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 1/2 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch nutmeg
  • 3 cups half & half
  • 1 cup heavy cream
  • Powdered sugar for garnish
  • Orange zest for garnish
  • Equipment & Utensils
  • Small sealable jar
  • 9" square ovenproof dish
  • Large mixing bowl
  • Large roasting pan or skillet


  1. Place cranberries into a small jar and top with port.
  2. Allow to sit for at least 1 hour, preferably overnight.
  3. Remove crusts from bread and cut into approx. 1" cubes
  4. Place bread cubes into ovenproof dish. The dish should be filled to the brim, add more bread if need be.
  5. In a large bowl whisk together eggs and sugar.
  6. Add vanilla, cinnamon, and nutmeg and whisk again to incorporate ingredients.
  7. Strain cranberries, but reserve the port and add the port to the egg mixture and whisk thoroughly.
  8. Add a cup of half and half and whisk vigorously.
  9. Repeat until all of half and half has been added.
  10. Add the cream, again whisking vigorously to combine.
  11. Pour egg mixture over bread, completely soaking every piece of bread.
  12. Firmly press down on bread so that the bread can soak up the liquid.
  13. Set aside and let stand for at least 20 mins., regularly pressing down on the bread, every 5-7 mins.
  14. Once bread has taken in a lot of the liquid, scatter cranberries over the top, then press down on it one last time.
  15. Place ovenproof dish into roasting pan or large skillet, then add hot tap water to the pan or skillet.
  16. Carefully place into a preheated oven at 350 for approx. 1 hour.
  17. To test for doneness push a knife into the center of the bread pudding. It should come out clean or almost clean and golden on the top.
  18. Once done, sprinkle with powdered sugar, then sprinkle with orange zest.
  19. Serve hot


I used an egg spatula to press down on the bread after adding egg mixture.