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
- 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!