There’s something wonderfully nostalgic about a warm bread pudding, especially when it’s laced with tart cranberries and soaked in a silky vanilla custard sauce. This Cranberry Bread Pudding with Vanilla Custard Sauce is comfort food elevated — rustic and homey, yet decadent enough for a holiday table. I first made this version on a chilly November afternoon when I had leftover dinner rolls and a half-bag of cranberries from a Thanksgiving side dish. I didn't want anything too sweet, and I certainly didn't want to spend all day baking. What came out of the oven was a golden-topped, custard-soaked wonder with bursts of cranberry tang and a drizzle of creamy, rich vanilla sauce — and I knew it was a keeper.
It’s an ideal dessert for gatherings, especially Thanksgiving, when you want something warm and cozy to end the night without the fuss of pie crusts or delicate cakes. And bonus: it’s an incredibly forgiving recipe that adapts well with healthier twists, like incorporating whipped cottage cheese into the custard base to lighten things up without losing richness.
Cranberry Bread Pudding with Vanilla Custard Sauce
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
9x13-inch baking dish The ideal size to ensure even baking and enough room for the custard to soak into the bread without overflowing.
Mixing bowls You’ll need at least two — one for the custard base and one for mixing the bread and cranberries.
Whisk For blending the eggs and custard mixture smoothly.
saucepan For making the vanilla custard sauce.
Rubber spatula Useful for scraping down the sides of the bowls and folding ingredients together.
Wire Rack For cooling the bread pudding without it becoming soggy on the bottom.
Alternative tools If you don’t have a whisk, a fork can work in a pinch. And if you don’t have a 9x13 dish, two 8x8 pans will do.
For the Bread Pudding
- 6 cups of day-old bread brioche, challah, or soft dinner rolls, cubed
- 1 cup fresh or frozen cranberries
- 1 cup granulated sugar
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup whipped cottage cheese adds creaminess and protein
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter for greasing
For the Vanilla Custard Sauce
- 1 ½ cups whole milk
- ½ cup heavy cream
- 3 tablespoons granulated sugar
- 1 egg yolk
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 ½ teaspoons vanilla extract
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish with butter and set it aside.
Cube the Bread
Cut your day-old bread into 1-inch cubes. If the bread is too fresh, toast the cubes in the oven for about 10 minutes to dry them out slightly — this helps them absorb the custard without becoming mushy.
Make the Custard
In a large bowl, whisk together the eggs, sugar, milk, cream, whipped cottage cheese, vanilla, cinnamon, nutmeg, and a pinch of salt. The whipped cottage cheese not only adds richness but also sneaks in some protein — a trick borrowed from healthier cottage cheese recipes.
Assemble the Pudding
Toss the cubed bread and cranberries together in the greased baking dish. Pour the custard mixture evenly over the bread, pressing down gently with a spatula to make sure all the bread is soaked. Let it sit for 10 minutes so the bread can fully absorb the liquid.
Bake
Bake the pudding for 40–45 minutes, or until the top is golden and the center is just set. A knife inserted in the middle should come out mostly clean. Let it cool on a wire rack while you make the sauce.
Make the Vanilla Custard Sauce
In a small saucepan over medium heat, combine milk, cream, and sugar. In a separate bowl, whisk the egg yolk with cornstarch. Slowly temper the yolk by adding a small amount of the hot milk mixture into it, whisking constantly. Pour the tempered egg back into the saucepan, whisking until thickened (about 3–5 minutes). Remove from heat, stir in butter and vanilla, and let it cool slightly before serving.
Serve
Cut the warm bread pudding into squares and serve with a generous drizzle of vanilla custard sauce. A sprinkle of powdered sugar or a few extra cranberries on top makes it even more festive.
Pairings
This cranberry bread pudding is indulgent and slightly tart, making it a perfect match for drinks and sides that are mellow, creamy, or spiced. Here are some of my favorite pairings:
- Drink: A cup of chai tea or a glass of spiced apple cider complements the warm spices in the pudding. If you’re leaning into holiday vibes, a light dessert wine like Moscato or a spiked eggnog works beautifully.
- Side Treats: Serve alongside a small scoop of vanilla bean or cinnamon ice cream. If you're hosting a brunch, this pudding pairs well with lighter cottage cheese breakfast recipes like whipped cottage cheese topped with honey and almonds — balancing the richness of the pudding.
- Main Meal Tie-In: For a Thanksgiving dessert table, this is a fantastic follow-up to hearty dishes like roasted turkey, herby stuffing, and green bean casserole. The cranberry tang ties in beautifully with the cranberry sauce served during dinner.
FAQs
1. Can I use a different type of bread?
Yes! Brioche and challah are best for their richness, but French bread or even croissants will work. Just avoid overly crusty breads unless you soak them well.
2. What type of cranberries should I use?
Both fresh and frozen cranberries work perfectly. If using frozen, don’t thaw them first — just mix them in as is. Dried cranberries can also be used, though they’ll be sweeter and less tart.
3. Can I substitute the cottage cheese?
You can, but whipped cottage cheese adds a creamy texture and a subtle tang that balances the sweetness. If you're exploring more recipes using cottage cheese, this is a great introduction. If you must substitute, full-fat ricotta is the closest alternative.
4. Can this be made ahead of time?
Absolutely. You can assemble the pudding the night before and refrigerate it, then bake it the next day. The vanilla custard sauce can also be made ahead and gently reheated before serving.
5. Can I make this healthier?
Yes! Replace the heavy cream with more whole milk, reduce the sugar slightly, and rely on whipped cottage cheese for added creaminess. In fact, many cottage cheese pudding recipes and cottage cheese sweet recipes use it as a smart low-fat stand-in for cream.
