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Cranberry Bread Pudding |

Cranberry Bread Pudding


Units Scale
  • Crisco® Original No-Stick Cooking Spray
  • 3 large eggs
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 3/4 cups hot water
  • 1/4 cup butter, melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 8 cups cubed French bread (which is basically 1 loaf)
  • 1 1/2 cup fresh or frozen cranberries


  1. Heat oven to 350ºF. Coat an 8-inch square baking pan or six 6 oz custard cups/ramekins with no-stick cooking spray.
  2. In large bowl, beat eggs. Then blend in sweetened condensed milk, water, melted butter, cinnamon and vanilla.
  3. Stir in bread until completely moistened. Pour half the amount of bread mixture into prepared baking pan or cups.
  4. Sprinkle with half of the cranberries. Pour remaining bread mixture into pans or cups and sprinkle with remaining cranberries.
  5. For 8 -inch square pan, bake at 350°F for 55 to 60 minutes or until knife inserted in center comes out clean. Serves 9.
  6. For custard cups/ramekins, bake at 350°F for 30 to 35 minutes or until knife inserted in center comes out clean. Serves 6.
  7. Serve warm or let cool.
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