Orange and Nutmeg-Scented Brown Sugar Bread Pudding with Melted Brie and Sugared Cranberries
Prep time: 
Total time: 
Yield: About 6 to 8 servings
 
Ingredients
Sugared Cranberries:
  • ¼ cup + 2 tablespoons sugar, divided
  • 2 tablespoons water
  • ¾ cup (85 g) fresh whole cranberries
Bread Pudding:
  • Butter, to grease the dish
  • 5 large eggs
  • 2 cups (475 ml) whole milk
  • ¾ cup (160 g) light brown sugar, lightly packed
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon freshly ground nutmeg
  • ½ teaspoon salt
  • 8 oz (227 g) day-old French or Italian bread, cubed (about 6 cups cubed)
  • 6 oz (170 g) Brie cheese, rind trimmed and cubed (see Note)
Instructions
  1. For the sugared cranberries, combine 2 tablespoons water and 2 tablespoons sugar in a small saucepan over medium-low heat. Swirl the pan to dissolve the sugar, and turn off the heat once it’s been dissolved.
  2. Cool the syrup for 5 minutes, and then toss it with the cranberries in a medium bowl until they’re completely coated. Spread the cranberries out on a wire rack set above a baking sheet to drain any excess syrup; let the berries dry for 1 hour (they will be tacky).
  3. Add the remaining ¼ cup sugar to a shallow bowl; toss the cranberries in the sugar, and then spread them out in an even layer on a baking sheet to dry for 1 hour. (You can repeat this step once if necessary.)
  4. For the bread pudding, generously grease a 1.5-liter casserole dish with butter. Whisk together the eggs, milk, brown sugar, vanilla extract, orange zest, nutmeg, and salt in a large bowl.
  5. Add half of the bread cubes to the prepared casserole dish and sprinkle on the cubed Brie. Add the remaining half of the bread on top. Pour in the egg mixture, gently pressing down on the top of the bread with a spoon to make sure all of the bread pieces are soaked.
  6. Cover the dish with plastic wrap and refrigerate 12 hours or overnight.
  7. The next day, preheat the oven to 350F and let the pudding sit at room temperature while the oven preheats.
  8. Once the oven is up to temperature, bake the casserole uncovered on top of a foil-lined baking sheet until the custard is set and lightly browned on top, about 45 to 55 minutes. Let the bread pudding sit for 10 minutes to set before serving.
  9. Serve warm with the sugared cranberries on top.
Notes
Brie: I find the easiest way to trim the rind off Brie is to grate it off using a box grater.

Serving Suggestion: For people who like things extra sweet, a little drizzle of maple syrup on top of this bread pudding is perfect.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/orange-and-nutmeg-scented-brown-sugar-bread-pudding-with-melted-brie-and-sugared-cranberries/