Holiday Bread Pudding

The perfect holiday dessert.

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Has anyone else gotten into baking this week yet? I have a very extensive list of things I want to make for this week / weekend! I am hoping our friends and family are going to be very hungry :) This holiday bread pudding recipe is top on my list as a Christmas eve dessert as we usually eat a lighter meal of seafood. It’s filled with holiday flavors and is a warm dessert for a snowy day! I added rosemary and cranberries to this recipe!

Ingredients

3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups almond milk (or whole milk)
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup dried cranberries
Rosemary (taken off the stem)

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of milk together, and gently stir in the bread cubes, rosemary and cranberries. Lightly spoon the mixture into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.