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Bread pudding with sauce on red and white plates.
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Christmas Bread Pudding

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 to 8 servings


Bread Pudding:

  • 6 cups bread cubes I used about 3/4 of a 1 pound loaf sweet French bread
  • 1 medium tart-sweet apple honey crisp, braeburn, cameo, jonagold, mutsu, peeled and chopped
  • 1/2 cup dried cranberries
  • 4 large eggs
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract

Spiced Rum Cream Sauce:

  • 1 cup heavy whipping cream or half-and-half
  • 3 teaspoons cornstarch
  • 3 tablespoons sugar
  • 1 tablespoon spiced rum like Captain Morgan, omit if using rum or vanilla extract
  • 1 teaspoon rum or vanilla extract omit if using spiced rum
  • Dash ground nutmeg


  • Preheat oven to 350 degrees. Coat a 2 quart baking dish with non-stick cooking spray and set aside.
  • For the Bread Pudding:Place bread cubes on a rimmed baking sheet and bake until lightly toasted, 5 to 7 minutes.
  • In a bowl, combine the toasted bread cubes, apples and cranberries. In a large mixing bowl, whisk together the eggs, milk, cream, sugar, and vanilla. Pour over bread mixture and mix until well combined. Transfer to prepared baking dish.
  • Place baking dish inside a deep, large casserole dish or roasting pan. Fill larger pan with tap water about halfway up the sides of the baking dish. Bake at 350 degrees, checking periodically and adding more water if necessary. After 50 minutes, gently press down on the center of the pudding. If wet custard seeps to the top, let it bake for an additional 5 minutes or until a knife inserted near the center comes out clean.
  • For the Cream Sauce:Whisk together cream or half-and-half, cornstarch, and sugar, in a heavy saucepan. Cook and stir over medium heat until sugar is dissolved and mixture is just slightly thickened. Remove from the heat. Stir in the spiced rum (or extract) and nutmeg. Serve warm with pudding.