|Cranberry Pistachio Bread Pudding
I need to come clean on this one. I have to tell you that this recipe came to be simply because I’ve had “cranberry” and “pistachio” stuck in my head for weeks now. I kept thinking that the red and green would be so Christmas-y, but I wanted to do something that wasn’t a cake, a pie or a cookie (sorry Santa). Bread pudding just sounded right. It is so easy to make, it can hardly be called baking. It is similar to a bake French toast casserole, but this baby is dessert! If you can cut up some bread and beat a few eggs, you can make this and everyone will love it! So, dear bread pudding, although you started off as nothing more than a stage to show off the festive red and green I had swimming in my head, you ended up becoming a sweet, rich and gooey dessert that I will make over and over again…even after Santa has come and gone.
Cranberry Pistachio Bread Pudding
1 loaf whole wheat Challah (15 oz.), cut into 1 1/2 – 2″ cubes
4 T. unsalted butter, melted
3 large eggs
1/2 C. granulated sugar
1/3 C. dark brown sugar
2 3/4 C. milk
2 T. pure vanilla extract
2 t. cinnamon
1/4 t. nutmeg
1/2 C. dried cranberries
1/2 C. toasted pistachios
1/3 C. powdered sugar
1 t. pure vanilla extract
1 t. milk
Preheat your oven to 350 degrees. Butter a casserole dish generously.
On a baking sheet, spread out the challah cubes in a single layer. Place them in the oven to get a bit toasted for about 5 minutes. After 5 minutes, give them a little toss, then continue to toast for another 3 minutes.
While they are getting toasty, beat the eggs in a large bowl then add the sugars, milk, vanilla, cinnamon and nutmeg. Whisk to combine and set aside.
Once the cubes are toasted, remove them from the oven and place the them in the casserole dish. Pour the melted butter over the bread making sure to get them all covered well. Evenly sprinkle the cranberries over the top. Then, using a ladle (it makes it easier to control where you are pouring) cover the cubes completely with the egg mixture. Top it all off with the pistachios.
Bake the bread pudding for 35 to 40 minutes. Check it often and if it looks like it’s getting too much color, cover it loosely with aluminum foil.
In a small bowl, combine the ingredients for the glaze.
Once done, allow the bread pudding to cool for about 5 minutes, then drizzle with the glaze. Serve warm.
- I use Challah because I love its texture and richness, but feel free to use any bread you like.
- Although I call for cinnamon in the recipe, I actually used Saigon cinnamon in this. Saigon cinnamon is much more intense than regular cinnamon. It’s got a sweeter and spicier taste. I love it. Try it!