Cranberry Amaretto Bread Pudding Recipe

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Cranberry Amaretto Bread Pudding Recipe

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This is an update to a recipe that's been in our family for three generations. The combination of white chocolate and amaretto mingled with seasonal cranberry is a favorite way to end any celebration's meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 50 min.

Ingredients

  • 3 eggs
  • 4 cups 2% milk
  • 1 cup packed brown sugar
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 2 tablespoons ground cinnamon
  • 3 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans, optional
  • 6 cups cubed day-old French bread
  • SAUCE:
  • 1 cup white baking chips
  • 1/4 cup butter, cubed
  • 1/4 cup Amaretto

Directions

Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes.
Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 50-55 minutes.
In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding. Yield: 12 servings (1 cup sauce).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry Amaretto Bread Pudding in Taste of Home Christmas Annual Annual 2017, p71

  • 3 eggs
  • 4 cups 2% milk
  • 1 cup packed brown sugar
  • 1/4 cup butter, melted
  • 3 teaspoons vanilla extract
  • 2 tablespoons ground cinnamon
  • 3 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans, optional
  • 6 cups cubed day-old French bread
  • SAUCE:
  • 1 cup white baking chips
  • 1/4 cup butter, cubed
  • 1/4 cup Amaretto
  1. Preheat oven to 350°. Whisk together eggs, milk, brown sugar, melted butter, vanilla and spices. Stir in cranberries and, if desired, pecans. Gently stir in bread; let stand until bread is softened, about 15 minutes.
  2. Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 50-55 minutes.
  3. In a small heavy saucepan, heat baking chips and butter over low heat until melted and smooth, stirring constantly. Remove from heat; stir in amaretto. Serve with warm bread pudding. Yield: 12 servings (1 cup sauce).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Cranberry Amaretto Bread Pudding in Taste of Home Christmas Annual Annual 2017, p71

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