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Cranberry Apple Bread Pudding

Cranberry Apple Bread Pudding

4
(4)

You don't need bread for this bread pudding - flavorful stuffing forms the base of this updated dish that features applesauce, cranberries and an exquisite brandied butter sauce.

serves 6 (1 1/2 cups pudding and about 1 1/2 tablespoons sa

Ingredients

cost per recipe: $6.30

The price is determined by the national average.

  • 4

    cups Pepperidge Farm® Herb Seasoned Cubed Stuffing or Pepperidge Farm® Herb Seasoned Stuffing

  • 3/4

    cup sweetened dried cranberries

  • 4

    egg

  • 2 1/2

    cups milk

  • 1/2

    cup sugar

  • 1/2

    cup chunky sweetened sweetened applesauce

  • 1

    teaspoon vanilla extract

view nutrition info

How to Make It

Heat the oven to 350°F. Spray a 2-quart shallow baking dish with vegetable cooking spray. Place the stuffing into the dish. Sprinkle the cranberries over the stuffing.  Beat the eggs, milk, sugar, applesauce and vanilla extract in a medium bowl with a fork or whisk.  Pour the milk mixture over the stuffing mixture.  Stir and press the stuffing mixture into the milk mixture to coat.  Let stand for 20 minutes. Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve warm with Brandied Butter Sauce (see recipe below).
Step 1

Heat the oven to 350°F. Spray a 2-quart shallow baking dish with vegetable cooking spray. Place the stuffing into the dish. Sprinkle the cranberries over the stuffing. 

Step 2

Beat the eggs, milk, sugar, applesauce and vanilla extract in a medium bowl with a fork or whisk.  Pour the milk mixture over the stuffing mixture.  Stir and press the stuffing mixture into the milk mixture to coat.  Let stand for 20 minutes.

Step 3

Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve warm with Brandied Butter Sauce (see recipe below).

Recipe Tips

  •  Brandied Butter Sauce: Heat 1/2 cup (1 stick) butter in a 1-quart saucepan over medium heat until the butter is melted. Add 1/2 cup packed light brown sugar. Cook and stir until the sugar dissolves and the mixture is hot and bubbling. Remove the saucepan from the heat. Whisk in 2 tablespoons brandy. Makes 1 cup.
  • Tip: Both the bread pudding and the Brandied Butter Sauce can be prepared in advance. Prepare the pudding as directed but do not bake.  Prepare the sauce as directed above.  Cover the pudding and the sauce and refrigerate for up to 24 hours.  Bake the pudding as directed above.  Microwave the sauce in a microwavable bowl on MEDIUM for 1 minute or until hot.
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Made With
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

BUY NOW
Pepperidge Farm® Herb Seasoned Cubed Stuffing

Pepperidge Farm® Herb Seasoned Cubed Stuffing

BUY NOW

Ratings & Reviews

(4)
  • Steve T.

    January 19, 2009

    Cranberry Apple Bread Pudding

    My mother is fan of bread pudding so I had to make this for her. I changed the cranberries to dried cherries and instead of brandy used whisky. The bread pudding was great but the brandied butter sauce was a huge hit and an instant favorite that I'll use at every opportunity.

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    (0) (0)
  • kathy g.

    December 25, 2006

    Cranberry Apple Bread Pudding

    Oh soooo good and very easy.

    Was this helpful?

    (0) (0)
  • Jennifer M.

    December 24, 2006

    Cranberry Apple Bread Pudding

    Terrific!! I'll use this recipe year-round

    Was this helpful?

    (0) (0)
  • myrlwilliams

    December 23, 2006

    Cranberry Apple Bread Pudding

    I had forgotten how good this breadpudding was until I found it here and tried it. WOW! It's gooood.

    Was this helpful?

    (0) (0)

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