Savory Cranberry Bread Pudding

Matt Deason

Beach Bistro - Holmes Beach, FL

The chefs from Florida’s Beach Bistro served this delicious sweet-and-savory bread pudding with lamb chops, but we think it would be a fantastic addition to the holiday table.


  • 1 cup dried cranberries

  • Juice and zest of 1 orange

  • 1/4 cup Armagnac, divided

  • 1 tablespoon olive oil

  • 1 cup sliced shallots

  • 1 loaf challah or brioche, cut into 1-inch cubes

  • 1 apple, peeled, cored, and chopped

  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 cups heavy cream
  • 4 eggs

  • 1/4 cup chicken stock
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander


Soak the cranberries in the orange juice and 3 tablespoons of the Armagnac for 30 minutes.

Heat the olive oil in a large frying pan. Add the shallots and sauté until translucent, 5 to 7 minutes. Set aside to cool.

Preheat oven to 350ºF.

Drain the cranberries and combine with the bread pieces, apples, butter, and sautéed shallots in a large bowl. In another bowl, combine the cream, eggs, chicken stock, cinnamon, coriander, orange zest, and remaining tablespoon of Armagnac. Whisk until well incorporated and pour the mixture over the bread and fruit, mixing until well coated. Refrigerate for an hour.

Transfer the entire mixture to a buttered 9 x 13-inch baking dish. Cover with foil and bake in the oven for an hour. Remove the foil and bake for an additional 30 minutes, until golden brown. Remove from the oven and cool for at least an hour before serving.


One 9 x 13-inch bread pudding