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Bread Pudding With Dried Fruit

A dessert that can be served lukewarm or cold

En Español

Serves 12


  • ¼ cup light raisins
  • ¼ cup dark Thompson raisins
  • ¼ cup dry cranberries, halved
  • ¼ cup dry apricots, cut in small pieces
  • ¼ cup orange liqueur
  • 1 tablespoon cinnamon powder
  • Grated rind of 1 orange
  • 12 ounces challah bread, stale, cut in ½-inch squares
  • 8 ounces whole milk
  • 4 cloves
  • 1 cinnamon stick
  • 16 ounces heavy cream
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can condensed milk
  • 6 large egg yolks
  • ½ cup brown sugar
  • ½ teaspoon salt
  • ¼ cup guava paste, cut in small squares
  • 3 tablespoons butter, melted

See also: Sweet plantain baskets.


Preheat oven to 350º F.

Have ready a 13x9x2-inch ovenproof pan.

  1. In a medium bowl, add dry fruit, liqueur, cinnamon powder and grated orange rind. Mix well. Cover with plastic, and set aside overnight or for at least 1 hour.

  2. In a medium saucepan, add whole milk, cinnamon stick and cloves. Heat at medium heat until it boils. Strain and, in a large bowl add condensed and evaporated milks. Add bread and soak for 1 hour.

  3. In a medium bowl, mix egg yolks with sugar, adding ingredients slowly while beating until well-mixed and smooth. Add salt and mix well.

  4. Add melted butter to bread mixture. Add egg mixture, marinated fruit and guava. Mix well but gently.

  5. Pour mixture into a 13x9x2-inch ovenproof pan. Place in a larger pan to which you have added hot water. Bake for 1 hour.

  6. Remove from oven and let rest at room temperature. Pudding can be served at room temperature or after refrigerating for a few hours.

You may also like: Diabetes-friendly holiday recipes.

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