Praline Topped Apple Cranberry Bread Pudding

Prep time 30 minutes       Cook time 2 hours       Serves 18 People


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4 cups peeled and sliced Granny Smith apples (about 2 large apples)1 cup sweetened dried cranberries½ cup plus 2 tbsp. granulated sugar, divided1 Tbsp. ground cinnamon8 large eggs2 cups firmly packed light brown sugar, divided4 cups half and half1 Tbsp. vanilla extract2 tsp. grated orange peel1/8 tsp. salt16 cups Brioche or dense white bread, cut into 1-inch cubes (about 24 slices), toasted1/3 cup butter, softened1 cup pecans, chopped


  1. For Bread Pudding, combine apples, dried cranberries, 2 tablespoons of granulated sugar and cinnamon in a medium bowl. Set aside.

  2. Combine eggs, remaining 1/2 cup granulated sugar and 1 cup of brown sugar in a separate medium bowl. Beat at high speed with a hand mixer 3 minutes; reduce speed to low. Gradually mix in half and half, vanilla, orange peel, and salt.
  3. Place bread cubes in a large bowl. Stir apple mixture into bread cubes, blending well. Pour beaten egg mixture over bread mixture; mix well.
  4. Pour bread mixture into greased 13×9-inch baking dish. Refrigerate, covered, overnight.
  5. Preheat oven to 350 °F.
  6. Combine butter, remaining 1 cup brown sugar and pecans in a small bowl.
  7. Remove bread pudding from refrigerator; uncover. Sprinkle nut mixture over top of bread pudding.
  8. Bake pudding 40 to 50 minutes or until a knife inserted near center comes out clean. Cool 20 minutes before serving. Serve with Butter Rum Sauce, if desired.

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