Author Notes
A tender, delicious bread pudding that's been lightened up with fresh apples and cranberries, and topped off with crunchy granola. —Julie Andrews
Ingredients
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4
large eggs
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0.5 cups
brown sugar, divided
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4 cups
milk
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2 teaspoons
pure vanilla extract
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1
loaf brioche or sourdough bread, cubed
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2.5 tablespoons
butter, divided
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2
medium firm apples, diced
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1 cup
cranberries
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0.5
orange, juiced
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1.5 teaspoons
ground cinnamon
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0.25 teaspoons
ground nutmeg
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1 cup
granola
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Maple syrup, for serving
Directions
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In a mixing bowl whisk together eggs and ¼ cup brown sugar. Whisk in milk and vanilla extract.
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Place cubed bread in a greased 9x13 glass or ceramic baking dish. Pour milk mixture over the bread and stir to combine. Allow to sit 15-20 minutes. Preheat the oven to 350 degrees.
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In a large saucepan, melt 2 tablespoons butter. Add apples, cranberries, remaining ¼ cup brown sugar and orange juice; stir to combine. Bring to a simmer and allow to cook 4-5 minutes, until fruit just starts to soften. Stir in cinnamon and nutmeg.
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Pour apple/cranberry mixture over the bread mixture and stir to combine. Bake 40 minutes.
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In a small glass mixing bowl, melt remaining ½ tablespoon butter. Stir in granola to combine. Top bread mixture with granola mixture. Bake an additional 10-20 minutes, until top is puffed and light golden brown. Allow to slightly cool and serve with maple syrup.
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