Cranberry Walnut Bread Pudding
This rich and comforting bread pudding combines sweet cranberries and crunchy walnuts for a delightful dessert or brunch dish. Serve with whipped topping or ice cream for an extra treat.
Ingredients
- 1 packet Cranberry and Walnut Dip Mix
- 1/2 cup hot water
- 5 cups cubed stale bread (Italian, dinner rolls, etc.)
- 2 cups milk
- 1-1/4 cups white sugar
- 5 large eggs, beaten
- 1 tsp pure vanilla extract
Topping
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 cup walnuts, chopped (optional)
Directions
- Mix the Cranberry and Walnut Dip Mix with hot water using a fork. Let set for 15 minutes.
- Preheat oven to 350°F and grease a 13x9-inch baking pan.
- Spread bread cubes evenly in the pan.
- In a large bowl, combine the prepared dip mix, sugar, eggs, milk, and vanilla. Pour over the bread and let soak.
- Mix together brown sugar, softened butter, and optional walnuts. Sprinkle over the soaked bread mixture.
- Bake for 40–45 minutes, or until set.
- Serve warm with whipped topping, ice cream, or enjoy plain.