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Apple Bread Pudding With Cranberries

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“I haven't tried this yet, but am going to tonight. I really want to be faithful to use up all my freshly milled, daily bread! This is going to be a GREAT addition to my repertoire.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 souffle pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, core and cut the apple in wedges and than in thin slices, sprinkle and mix with lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and sauté apple for 2-3 minutes to soften. Set aside.
  2. In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples.
  3. Preheat oven to 325. Put your mixture into a buttered souffle pan. Place souffle pan into a roasting pan. Place both pans into the oven and fill the roasting pan with boiling water 1/2 way up the outside of the souffle pan. Bake for about 1 hour.

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