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Old-Fashioned Christmas Bread Pudding with Vanilla Sauce

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This old-fashioned Christmas bread pudding recipe turns leftover bread into a yummy holiday dessert.

Ingredients

Units Scale
  • 6 cups cubed day-old bread (about 10-12 oz; French, challah, or homemade sandwich bread)
  • 3/4 cup brown sugar (packed)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 cups milk (whole milk or half-and-half for a richer custard)
  • 4 large eggs
  • 1/4 cup dried cranberries
  • 2 tablespoons butter, melted

Optional sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream or milk
  • 1 teaspoon vanilla or a splash of rum extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cube the bread and place in the prepared dish. If the bread is very fresh, bake it for 10 minutes to dry it slightly.
  3. Whisk custard base: In a large bowl, stir together brown sugar, vanilla, cinnamon, nutmeg, and salt until blended. Add eggs and milk and whisk until smooth. 
  4. Combine: Pour the custard evenly over the bread cubes and stir in the cranberries. Gently press the cubes down so they soak up the mixture. Drizzle melted butter over the top.
  5. Rest: Let the mixture sit 10–15 minutes so the bread absorbs more liquid.
  6. Bake: Bake uncovered for 40–45 minutes, or until golden brown and set in the center.
  7. Make sauce (optional): In a small saucepan, melt butter and stir in brown sugar and cream. Simmer 3–4 minutes, then remove from heat and stir in vanilla or rum extract.
  8. Serve warm, drizzled with sauce or topped with whipped cream.

Find it online: https://commonsensehome.com/christmas-bread-pudding/