Apple-Cranberry Bread Pudding Cups

Category: Brunch

Category: Dessert

coupes de pouding au pain aux pommes et canneberges

10 mins

30 à 35 mins



6 cups (1.5 L) egg bread cubes

1 cup (250 mL) chopped peeled apples

2/3 cup (150 mL) cranberries (fresh or thawed)

1/4 cup (60 mL) toasted chopped walnuts

2/3 cup (150 mL) milk

1/2 cup (125 mL) packed brown sugar

1/3 cup (75 mL) Rougemont McIntosh Apple Juice

3 eggs

1/2 tsp (2 mL) ground cinnamon

Pinch nutmeg

1 tbsp (15 mL) icing sugar


  1. Preheat oven to 350°F (180°C). Grease eight 1-cup (250 mL) ramekins well; set aside.
  2. Toss together bread cubes, apples, cranberries and walnuts.
  3. Whisk together milk, brown sugar, apple juice, eggs, cinnamon and nutmeg. Pour over bread mixture. Let stand for 30 minutes or until liquid is absorbed.
  4. Divide mixture evenly among ramekins. Bake for 30 to 35 minutes or until golden, puffed and tester inserted into centre comes out clean. Dust with icing sugar.