Cranberry Bread Pudding with Middle Eastern Flavors

Indulge in the luscious warmth of Cranberry Bread Pudding with Middle Eastern Flavors, a decadent fusion of comfort and exotic spice. This dessert features tender cubes of brioche or challah soaked in a velvety custard infused with cinnamon, cardamom, nutmeg, and a whisper of fragrant rose water. Sweet bursts of dried cranberries and bright orange zest add vibrant layers of taste, while a topping of chopped pistachios and powdered sugar lends elegance and crunch. Oven-baked to golden perfection, this pudding captures the perfect balance of creamy and textured, making it an irresistible centerpiece for holiday gatherings or a cozy evening treat. Serve it warm, garnished with a drizzle of cream or whipped topping, to elevate every spoonful into pure bliss. Perfect for fans of unique desserts, this aromatic bread pudding embodies Middle Eastern-inspired decadence with a festive twist!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 8 cups day-old brioche or challah bread
• 1 cup dried cranberries
• 2 cups whole milk
• 1 cup heavy cream
• 0.75 cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground nutmeg
• 1 teaspoon orange zest
• 1 teaspoon rose water
• 2 tablespoons unsalted butter
• 0.25 cup pistachios (chopped)
• 2 tablespoons powdered sugar (for dusting)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.

Step 2

Cut the day-old brioche or challah bread into 1-inch cubes and spread them evenly in the prepared baking dish.

Step 3

Sprinkle the dried cranberries over the bread cubes, ensuring even distribution.

Step 4

In a medium saucepan, combine the whole milk, heavy cream, and orange zest. Heat over medium heat until just warm, but not boiling. Remove from heat.

Step 5

In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, cinnamon, cardamom, nutmeg, and rose water.

Step 6

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.

Step 7

Pour the custard mixture evenly over the bread and cranberries in the baking dish. Press down gently with a spatula to ensure the bread soaks up the liquid.

Step 8

Let the bread pudding sit for 10 minutes to absorb the custard.

Step 9

Dot the top of the bread pudding with the remaining 1 tablespoon of butter, cut into small pieces.

Step 10

Place the baking dish in the oven and bake for 40-50 minutes, or until the top is golden brown and the custard is set. The center should be slightly wobbly but not liquid.

Step 11

Remove the bread pudding from the oven and let it cool for at least 15 minutes before serving.

Step 12

Top with chopped pistachios and a light dusting of powdered sugar. Serve warm, optionally with a drizzle of cream or a dollop of whipped cream for extra indulgence.

Nutrition Facts

Serving size	(3200.4g)

Amount per serving	% Daily Value*
Calories	9534.1

Total Fat 394.0g	0%
Saturated Fat 197.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 2051.3mg	0%
Sodium 7700.3mg	0%
Total Carbohydrate 1260.7g	0%
Dietary Fiber 63.4g	0%
Total Sugars 475.1g
Protein 237.8g	0%

Vitamin D 374.7IU	0%
Calcium 1749.8mg	0%
Iron 63.1mg	0%
Potassium 3403.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 10.0%

Carbs: 52.9%