Sweet And Crumby

Baking, a Love Story

Leftover Cranberry Sauce-d Bread Pudding {With Dark Chocolate and Brandy}


I know, if you have read my last post, then you may be wondering, “Just how much leftover cranberry sauce does this girl have?” and “Why?”. But truth be told my Left-Over Cranberry Sauce Muffins’  post was last year’s after Thanksgiving post and this year I happen to have a new leftover cranberry sauce recipe and it is a doozy.


This Cranberry Sauced Bread pudding is a little drunken just as the name implies as it has a touch of brandy. It also happens to be made up of a bevy of extra dinner rolls from Thanksgiving so it’s a great way to use up some of your extras from the big meal. It’s creamy, tangy, bursting with bright cranberry goodness and gets kissed with dark and white chocolate for that ooh la la factor. I always like a little ooh la la in my desserts and if brandy and chocolate doesn’t bling it out, then what does my friends?  Not to mention it would look so pretty at a holiday buffet or dinner party.


Bread pudding is the saving grace of leftover breads of any sort, from bargain hamburger buns or stale bagels to beautiful day old Challah that is getting a little dry and hard. If you haven’t made bread pudding before, you may be under the utterly false assumption that it is difficult to make and MUST be loaded in fat grams and ridiculous amounts of calories. It appears to be a glutton’s paradise, however there are ways to lighten it up(which I have!) and bread pudding may be the easiest, most forgiving and comforting dessert out there so what’s the hold up? Everything in moderation folks.


If you don’t have any cranberry sauce lying around,  just buy some good quality cranberry sauce (not the jellied kind for this recipe) or whip it up in no time flat. Another option is to simply use a cup of fresh cranberries for a different twist on this festive dessert. I hope you get a chance to try this new spin on an old favorite and let me know if it makes it to your list of “ooh la la” desserts.

Cranberry Sauced Bread Pudding

An S&C Original Recipe, adapted from no where- Scout’s honor.
Makes one large casserole dish and serves about 10-12 guests.
8 cups of various one-inch day-0ld cubed bread,  (can be rolls, buns, Hawaiian rolls, even bagels)
3 T. melted butter
1 1/2 c. low-fat milk
1 12 0z can evaporated skim milk (2%, not nonfat)
2/3 c. granulated sugar
2 beaten eggs
2 T. brandy
3/4 t. almond extract (or vanilla would be fine too)
1 c. cranberry sauce or fresh cranberries (recipe for my homemade version can be found here)
1/2 c. dark chocolate chips
1/2 c. white chocolate chips (or just use what you have if you only have semisweet)
optional: 1/2 cup toasted sliced almonds, 2 T. Turbinado sugar (coarse sugar), side of brandy for serving and freshly whipped cream to top it.

To make the bread pudding: Heat your oven to 350 degrees Fahrenheit. Cut your bread into one inch cubes. Place them on a cookie sheet and brush lightly with melted butter. Toss and brush other side of the bread cubes. Cook for 10 minutes until a bit dry and toasty. Take them out to cool.

While the bread cubes are in the oven, in a large mixing bowl beat together the milks and sugar with a wire whisk. Then add the eggs, one at a time and beat after each egg. Stir in the almond extract and brandy. After the bread has sufficiently cooled (about 15 minutes), put half of the bread cubes in the milk mixture and stir ever so gently. Add the rest and repeat. GENTLY stir in one cup of cranberry sauce and the chocolate chips. Over stirring will cause your bread mixture to turn pink. That might be lovely, but I prefer mine with swirls of cranberry sauce. Save a few spoonfuls of the cranberry sauce to dollop on later.

Spray a 9×13 glass Pyrex glass dish or 5 quart casserole dish with cooking spray; make sure to get the sides as well. Put the bread pudding mixture in the casserole dish and sprinkle with optional almonds and Turbinado sugar. Dollop a few spoonfuls of the cranberry sauce over the top in various locations to really make the sauce “pop” and helps the bread pudding to look even prettier. Cover loosely with foil and bake for 20 minutes. Then remove foil and bake another 20-30 minutes uncovered or until custard mixture firms up and top gets a little bit golden and toasty.

Let cool slightly and set for about 15 minutes. Serve warm alongside a little shot of brandy for pouring over the bread pudding if desired. Freshly whipped cream wouldn’t hurt either. 😉

29 thoughts on “Leftover Cranberry Sauce-d Bread Pudding {With Dark Chocolate and Brandy}

  1. As usual, your offerings look delicious!

  2. Truly a nice bread pudding recipe

  3. OMG This looks divine!!

  4. I so need to try this! Sounds like the perfect pudding to end a meal or maybe even breakfast, if you are having a weak moment. Wishing you a super holiday season. Take Care, BAM

  5. This sounds amazing!!! Thanks for sharing!

  6. Great way to add some berries into the bread pudding and getting rid of leftovers!

  7. Oooh, I love this ingenious way to use up Thanksgiving leftovers and cranberry sauce and rolls, especially! Bravo, Geni. 🙂 I didn’t have to cook Thanksgiving dinner this year and have no leftovers, but I do have a stray bag of cranberries that didn’t make it into the cranberry liqueur batch. Hmmmmm, what to do? 😉

    • The bag of cranberries would certainly work in this dish instead of cranberry sauce. I may just add a teensy bit of OJ (1/8 c.) to your liquid and a little more brandy to counter the lack of “sauce”. Thanks for your nice words Betsy.

  8. Well done with leftover, Geni. The pudding looks very delicious and satisfying.

  9. so creative! Girl, I love when you come to the blog because you always bring the most fantastic dishes! This one is awesome

  10. Oh this is just perfect!! I still have cranberry sauce in my fridge!! It’s so festive looking too. You’re a genius Geni!! Hope you had a happy Thanksgiving! and now we are off onto the next holiday madness!!

  11. cool pastry looks really tasty!! ❤

  12. Tried it and tasted lovely! Great recipe! Used brioche, very little chocolate (we ran out of plain chocolate) and skipped the measuring and it worked out fine.

  13. YAY!!!! I am always so excited when someone tries one of my self created recipes. I’m so glad it worked for you and you must be a great baker to not have to measure. I still second guess myself and measure even though I “know” the estimated amounts of everything. And brioche must have made the very best bread pudding ever. Great use of left overs! 🙂 Thanks for stopping by and taking the time to let me know.

  14. Wow, this is such a great idea for using up cranberry sauce and all those Thanksgiving buns.. I wish I had seen this back in October when we had our Thanksgiving dinner. I love the idea of making a yummy dessert with those ingredients!

    • Thanks Barb. I always have a plethora of rolls left over since so many people are going low-carb these days with their diets. But I never want to have less rolls than people so this does end up using the leftovers and creating something yummy as well. You can always use this idea next year!

  15. I thought the muffins were a great idea, Geni, but this pudding sounds wonderful. What a great way to re-purpose cranberry sauce and bread left-over from the holiday meal. This is a very creative way of dealing with them. 😉

    • Thanks John. It was a sweet and yummy way to “deal with” the leftovers. I do hope your house repair is done and your life (and Max’s) can settle down once again. I wish you a temperate winter but knowing Chicago…that will be a pipe dream.

      P.S. You need more photos of Max on your blog. That’s just my humble opinion. I pinned a pic of him years ago and still have it on my Dog board on Pinterest. I love seeing it believe it or not. Your dog just makes me smile, but I am a self-proclaimed crazy dog lady.

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