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Chocolate Apple Cranberry Bread Pudding

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  • Author: kate jones
  • Total Time: 1 hour 5 minutes
  • Yield: 12


  • 4 medium Granny Smith apples, peeled and diced
  • 1 cup dried cranberries
  • 1 block AMERICAN HERITAGEⓇ Historic Chocolate Block, shaved or grated OR 6 oz of any dark or semisweet chocolate.
  • 3 1/2 cups 1-inch bread cubes (challah or brioche works great)
  • 1 cup brown sugar
  • 1 cup milk or half and half
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon


Grease a 9×13″ baking pan and set aside. Preheat oven to 350 degrees F.

Add milk or half and half to a small saucepan with butter. Heat over medium-low heat until the butter melts (right before the milk/half and half boils.) Remove From heat and set aside.

While the milk is heating, combine the cubed bread, diced apple, cranberries, shaved chocolate, and brown sugar. Place the mixture in the prepared pan.

When the milk mixture has almost come to a boil, remove from heat and pour evenly over the bread mixture. Toss to combine so the bread has all started to absorb the milk mixture. Sprinkle with cinnamon. Bake for 45-50 minutes. Serve warm with whipped cream or ice cream; if desired, garnish with cranberries and chocolate.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes