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Port Soaked Cranberry Bread Pudding

Prep Time1 hour 15 minutes
Cook Time1 hour
Total Time2 hours 15 minutes

Ingredients

  • 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

Instructions

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

Notes

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