There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it’s a lot of fun creating it so many different ways. It’s always a new treat! This year for Thanksgiving, I am making Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 
Cranberry Apple Croissant Bread Pudding (printable recipe at end of post) serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar
Glaze:
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream
Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans!
We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!
Thank you to our host for today’s festive event, T.R. Crumbley from Gluten Free Crumbley!
- Pumpkin Patch Cocktail by Wholistic Woman
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Author: The Freshman Cookprint recipe
Bread Pudding
- 4 large Croissants
- 2 medium Granny Smith Apples
- 1 cup Cranberries
- 3 eggs
- 2 cups Heavy Whipping Cream
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/4 cup White Sugar
- 1/4 cup Dark Brown Sugar
Glaze
- 3 tablespoons Confectioners Sugar
- 2 tablespoons Heany Whipping Cream
Bread Pudding
- Preheat oven to 350 degrees.
- This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
- Place croissant pieces, apples, and cranberries into a large bowl.
- Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
- Pour dry ingredients into baking dish. Pour in liquid and mix together.
- Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
- Allow bread pudding to cool on rack while you prepare the glaze.
- Whisk together the confectioners sugar and heavy whipping cream.
- Drizzle glaze over bread pudding. Enjoy it warm or cooled.
