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Banana-Cranberry Bread Pudding

A uniquely different and delicious version of classic bread pudding.

Serves 6-8 / Prep Time: 10 mins / Cook Time: 30 mins


  • 1 loaf cranberry-walnut bread
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1/2 cup Cookwell & Co. Bananas Foster Sauce
  • Pinch of salt
  • 2 cups whipping cream
  • 1/2 cup whole milk
  • 1/2 cup dried cranberries



Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray; set aside.

Cut the cranberry-walnut bread into 1/2-inch cubes and place in the prepared baking dish; set aside.

In bowl of electric mixer, combine the eggs and sugar. Beat, starting on low speed until sugar is incorporated, and increasing to medium-high, until mixture is light and fluffy, and lemon-yellow in color, about 5 minutes. Add cinnamon, vanilla, Bananas Foster Sauce, salt, whipping cream and milk. Beat just until well blended. Stir in dried cranberries.

Pour the batter over the bread cubes in baking dish, stirring to distribute cranberries evenly. Bake in preheat oven for 30-40 minutes or until a knife inserted in center of pudding comes out clean.

While pudding is baking, make the sauce. Combine Bananas Foster Sauce and cream in a small saucepan; whisk to blend well. Bring to a boil, then set aside to keep warm.

To serve, cut the bread pudding into squares and serve warm, topped with a drizzle of the sauce.

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