Artisan Cranberry Walnut Bread Pudding with Spiced Crème Fraîche

Prep: 30 minCook: 1 hr 30 minmedium
Artisan Cranberry Walnut Bread Pudding with Spiced Crème Fraîche

Rich, custardy bread pudding made with cranberry walnut or raisin pecan artisan bread, baked until golden and set. The warm spices and dried fruit in the bread create complex flavors, while heavy cream and milk form a silky custard base. Topped with homemade spiced crème fraîche for tangy sweetness. Perfect for holiday entertaining, weekend brunches, or using day-old bread. The long baking time develops deep caramelization while maintaining creamy texture inside.

Vegetarian

Ingredients

  • 8 cups Artisan Cranberry Walnut Bread or Raisin Pecan Bread, cut into 1 inch pieces
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • ½ cup unsalted butter
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 8 ounces crème fraîche
    sour cream mixed with heavy cream1:1budgetadds dairy

    similar tanginess

  • ½ teaspoon powdered sugar
  • ¼ teaspoon cinnamon

Instructions

  1. 1

    Preheat oven to 350°F

  2. 2

    Coat large casserole dish with non-stick baking spray

  3. 3

    Place bread pieces into large mixing bowl

  4. 4

    Mix whipping cream and milk in 4-quart saucepan

  5. 5

    Add butter and cook over medium heat until melted

  6. 6

    Pour milk mixture into bowl of bread cubes

  7. 7

    Let stand for 20 minutes so liquid absorbs into bread

  8. 8

    Beat eggs slightly and pour into bread mixture

  9. 9

    Add vanilla and mix well

  10. 10

    Pour into prepared baking dish

  11. 11

    Bake for 1 to 1.5 hours until set and golden brown

  12. 12

    Mix crème fraîche with powdered sugar and cinnamon

  13. 13

    Dollop spiced crème fraîche on servings

Tips

Tip 1

Let bread mixture stand the full 20 minutes for proper absorption and custardy texture

Tip 2

Check doneness by inserting knife in center - it should come out mostly clean

Tip 3

Serve warm for best texture, as bread pudding firms up when cooled

Good to Know

Storage

Refrigerate covered for up to 3 days. Reheat individual portions in microwave.

Make Ahead

Can assemble up to 4 hours ahead before baking. Cover and refrigerate.

Serve With

Serve warm with spiced crème fraîche dolloped on top.

Common Mistakes

Watch

Don't skip the 20-minute soaking time to avoid dry bread pudding

Watch

Don't overbake to avoid curdled custard texture

Substitutions

artisan bread→
brioche or challah1:1comfort

richer flavor

crème fraîche→
sour cream mixed with heavy cream1:1budgetadds dairy

similar tanginess

heavy cream→
half and half1:1lighter

less rich but still creamy

Full guide →
Find more substitutions →

FAQ

Can I use regular sandwich bread instead of artisan bread?

Yes, but use day-old bread for better texture. The flavor won't be as complex without the cranberries and nuts.

What if I don't have crème fraîche?

Mix equal parts sour cream and heavy cream, then add the powdered sugar and cinnamon for similar tanginess.

How long will this keep in the refrigerator?

Properly stored bread pudding will keep for up to 3 days. Reheat individual portions in the microwave for best results.