Whisky Cranberry Bread Pudding

Whisky Cranberry Bread Pudding

Run of the mill bread pudding gets a boost from apricots, cranberries, and a shot of Glenfiddich single malt. This is a seriously great dessert.

In the video we make just half of the following recipe, since there are usually only two of us.
So feel free to scale it up or down.


½ cup (125 mL) chopped apricots
½ cup (125 mL) cranberries
¼ cup (60 mL) chopped walnuts
1 cup (250 mL) Glenfiddich 18 Year Old Scotch Whisky
4 large eggs
6 cups (12 slices) cubed white bread, crusts removed
1 cup (225 g) sugar
2 cups (500 mL) half and half (12%)
1 cup (250 mL) cream (35%)
1 tsp (5 mL) pure vanilla extract
½ tsp (2 mL) cinnamon


Prep time: ,
Cook time: ,
Total time:


Serves: 6


1. Preheat oven to 375⁰F / 190⁰C.
Lightly grease a 13"x 9" glass baking dish.
Marinate chopped apricots in ½ cup Glenfiddich Whisky. Set aside.
In a large mixing bowl whisk eggs, cinnamon and ¾ cup sugar.
Whisk in half and half, whipping cream, vanilla and remaining ½ cup of Glenfiddich Whisky.
Spoon in bread, cranberries, and apricots stirring lightly to moisten evenly.
Pour mixture into baking dish.
Toss walnuts in remaining sugar and sprinkle on top.
Bake on centre rack until golden brown about 45 minutes.
Allow to sit 15 minutes before serving with warm Glenfiddich Sauce.

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