When the pandemic began, our family started stockpiling food. We've always kept a very well-stocked pantry, fridge, and freezer, but when COVID hit, we ramped things up. We were worried about supply chain issues and wanted to limit our trips to stores. Some of the things we bought more of than usual (rice, beans, pasta, cereal, canned soup) made sense. Others, not so much. I hadn't even realized it, but apparently I'd been stockpiling cranberries. In addition to a large bag of Craisins and multiple containers of cranberry juice, I have a quite a few bags of frozen cranberries on hand.
I love cranberries. Trevor likes them well enough. Steve hates them. I usually prepare cranberry dishes for holidays, when there will be more cranberry-lovers than just me on hand to enjoy. But we've now spent 15 months' worth of holidays with just the three of us, so I haven't been using up cranberries at my normal rate. So I made myself Cranberry Walnut Bread Pudding.
June isn't exactly the time of year most associated with cranberries. So if you don't have a freezer full of them to use up, pin this recipe for a more appropriate time of year. Either way, it's absolutely delicious.
Cranberry Walnut Bread Pudding
- 8 cups cubed bread, dried
- 3 c. cranberries (one 12 oz. bag)
- 1/2 c. chopped walnuts
- 4 eggs
- 2 c. cream
- 1 c. brown sugar + 2 T
Lightly butter six 8-ounce ramekins (affiliate link). Divide the bread cubes evenly between the ramekins, then top with the cranberries and walnuts. In a bowl, combine the eggs, cream, 1 c. brown sugar, and cream. Pour the mixture evenly over the top of the individual bread puddings. Let them sit for 15 minutes to soak up the liquid. Sprinkle the remaining brown sugar evenly over the top, then bake them at 350°F for 30-35 minutes or until it is set.