Cranberry Apple Bread Pudding

Campbell's Cranberry Apple Bread Pudding Recipe

You don't need bread for this bread pudding - flavorful stuffing forms the base of this updated dish that features applesauce, cranberries and an exquisite brandied butter sauce.

At a glance

Prep

10 min.

Total

1 hr. 10 min.

Serves

6

Servings: 1 1/2 cups pudding and about 1 1/2 tab

Bake: 40 min.

Stand: 20 min.

Made With

  • Pepperidge Farm® Herb Cube Stuffing

    Pepperidge Farm® Herb Cube Stuffing

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

Vegetable cooking spray
4 cups Pepperidge Farm® Herb Cube Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
3/4 cup dried cranberries
4 eggs
2 1/2 cups milk
1/2 cup sugar
1/2 cup chunky sweetened applesauce
1 teaspoon vanilla extract
Brandied Butter Sauce

How to Make It

  • 1

    Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray. Place the stuffing into the dish. Sprinkle the cranberries over the stuffing. 

  • 2

    Beat the eggs, milk, sugar, applesauce and vanilla extract in a medium bowl with a fork or whisk.  Pour the milk mixture over the stuffing mixture.  Stir and press the stuffing mixture into the milk mixture to coat.  Let stand for 20 minutes.

  • 3

    Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve warm with the Brandied Butter Sauce.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Brandied Butter Sauce: Heat 1/2 cup (1 stick) butter in a 1-quart saucepan over medium heat until the butter is melted. Add 1/2 cup packed light brown sugar. Cook and stir until the sugar dissolves and the mixture is hot and bubbling. Remove the saucepan from the heat. Whisk in 2 tablespoons brandy. Makes 1 cup.
  • Tip: Both the bread pudding and the Brandied Butter Sauce can be prepared in advance. Prepare the pudding as directed but do not bake.  Prepare the sauce as directed above.  Cover the pudding and the sauce and refrigerate for up to 24 hours.  Bake the pudding as directed above.  Microwave the sauce in a microwavable bowl on MEDIUM for 1 minute or until hot.
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RID#27202

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