Save on Pinterest

Cranberry Amaretto Bread Pudding

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 my favorite way to end any celebration's meal. —Jennifer Evans DaCastello, Virginia Beach, Virginia
  • Total Time
    Prep: 15 min. + standing Bake: 50 min.
  • Makes
    12 servings (1 cup sauce)


  • 3 large eggs, room temperature
  • 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


  • 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 pudding is puffed and 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.
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.
Nutrition Facts
1/2 cup pudding with about 1 tablespoon sauce: 367 calories, 16g fat (9g saturated fat), 76mg cholesterol, 222mg sodium, 48g carbohydrate (38g sugars, 2g fiber), 7g protein.

Recommended Video


Click stars to rate