Last week, we had some guests over for dinner and Lon bought three baguettes, when we only needed one. This is common Lon behavior but of course, I had to figure out what to do with it. I decided to throw together a simple bread pudding and everyone seemed to love it (4 people finished about 75% of a 9×13 pan) so I’m posting the recipe, which was basically made based on what I had at home at the time.


  • 5 eggs
  • 1 1/2 cups white sugar
  • 2 cups milk
  • 2 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon ground cinnamon
  • 2 (6-8 oz) baguettes, cut into 1 inch cubes
  • 1/2 cup dried cranberries


  1. Whisk eggs, sugar, milk, heavy cream, vanilla extract, and cinnamon together until smooth. Set aside.
  2. Spray a 9×13 pan with non-stick spray and spread baguette cubes evenly in the pan. Sprinkle the dried cranberries on top.
  3. Pour the egg/milk mixture on top and press the bread down lightly.
  4. Cover and refrigerate for at least 3 hours. (You can leave it overnight.)
  5. When you’re ready to bake it, preheat the oven to 300 degrees F and take the bread pudding out of the refrigerator while the oven heats up.
  6. Bake at 300 degrees F for 45 minutes.

We served it with caramel sauce and chocolate sauce since we had it left-over from the banana cream pie.

posted by jessica at 09:45 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.