This bread pudding from the Merrion Hotel in Dublin might actually be the ultimate comfort dessert, marrying custard-soaked brioche with a sprinkle of dried cranberries for a touch of deliciously tart sweetness.
A bread pudding studded with cranberries sits on a creamy whiskey-infused whipped cream. From the Merrion Hotel, one of Dublin’s most beloved hotels known for its old-world elegance and stellar reputation, this fall-inspired dessert will leave a lasting impression on you and others lucky enough to try it.
As the temperatures cool, we crave warm and cozy desserts with rich flavors and seasonal ingredients. Bread pudding is perfect for fall fruits, spices, and everything nice. Merrion shares a delightful take studded with cranberries and a heavenly butter sauce to welcome the season, complimented with a fluffy Chantilly cream spiked with whiskey.
How to Make The Merrion’s Bread Pudding with Spiked Chantilly Cream
1. Prepare the Oven and Baking Dish
- Preheat Oven: Preheat your oven to 370°F (190°C).
- Grease the Baking Dish: Spray a 9×13 inch baking dish with non-stick cooking spray. Set aside.
2. Prepare the Bread
- Cube the Bread: Cut the brioche loaf into 1-2 inch cubes. Place the cubed bread in a large bowl.
- Layer the Bread: Lay the bread cubes evenly in the greased baking dish.
3. Make the Custard Mixture
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, eggs, and granulated sugar until well combined.
- Add Flavorings: Split the vanilla pod lengthwise, scrape out the seeds, and add them to the mixture (or add vanilla extract if using). Sprinkle in the cinnamon and add the dried cranberries. Whisk until fully combined.
4. Soak the Bread
- Pour Custard Over Bread: Pour the custard mixture evenly over the bread cubes in the baking dish.
- Gently Stir: Gently stir or press the bread cubes down to ensure they are fully coated in the custard mixture.
- Let Soak: Allow the bread to soak for about 20 minutes to absorb the custard mixture.
5. Bake the Bread Pudding
- Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
- Cool Slightly: Remove from the oven and allow the bread pudding to cool for a few minutes before serving.
6. Make the Spiked Chantilly Cream
- Whip Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and whiskey (or alcohol of choice, if using).
- Whip to Desired Consistency: Use a hand mixer, stand mixer, or handheld frother to whip the cream to your desired consistency. For a looser cream, whip until soft peaks form; for a thicker cream, continue whipping until stiff peaks form.
7. Serve
- Plate the Bread Pudding: Place a generous scoop of the spiked Chantilly cream on a plate or in a bowl.
- Top with Bread Pudding: Place a serving of the warm bread pudding on top of the cream and serve immediately.
Recipe Notes
- Brioche Alternatives: Substitute brioche with challah, sourdough, or any dense bread. Stale bread works best for texture.
- Dried Fruit Options: Swap cranberries for raisins, currants, or chopped dried apricots if preferred.
- Make-Ahead Option: Prepare the bread pudding a day ahead and refrigerate. Reheat in a warm oven before serving.
- Non-Alcoholic Cream: Skip the alcohol in the Chantilly cream if serving for a non-alcoholic option.
- Leftover Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
The Merrion’s Bread Pudding with Whiskey Infused Chantilly Cream
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
Description
This bread pudding from the Merrion Hotel in Dublin might actually be the ultimate comfort dessert, marrying custard-soaked brioche with a sprinkle of dried cranberries for a touch of deliciously tart sweetness.
Ingredients
Units
Scale
For the Bread Pudding
- 1 loaf brioche, cut into 1–2 inch cubes
- 1 cup dried cranberries
- 1 cup heavy cream
- 1 cup milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract)
- 1/2 tsp ground cinnamon
For the Spiked Chantilly Cream
- 1 cup heavy cream
- 4 tbsp powdered sugar
- 1 shot (about 1 oz) whiskey or other alcohol of choice
Instructions
1. Prepare the Oven and Baking Dish
- Preheat Oven: Preheat your oven to 370°F (190°C).
- Grease the Baking Dish: Spray a 9×13 inch baking dish with non-stick cooking spray. Set aside.
2. Prepare the Bread
- Cube the Bread: Cut the brioche loaf into 1-2 inch cubes. Place the cubed bread in a large bowl.
- Layer the Bread: Lay the bread cubes evenly in the greased baking dish.
3. Make the Custard Mixture
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, eggs, and granulated sugar until well combined.
- Add Flavorings: Split the vanilla pod lengthwise, scrape out the seeds, and add them to the mixture (or add vanilla extract if using). Sprinkle in the cinnamon and add the dried cranberries. Whisk until fully combined.
4. Soak the Bread
- Pour Custard Over Bread: Pour the custard mixture evenly over the bread cubes in the baking dish.
- Gently Stir: Gently stir or press the bread cubes down to ensure they are fully coated in the custard mixture.
- Let Soak: Allow the bread to soak for about 20 minutes to absorb the custard mixture.
5. Bake the Bread Pudding
- Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
- Cool Slightly: Remove from the oven and allow the bread pudding to cool for a few minutes before serving.
6. Make the Spiked Chantilly Cream
- Whip Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and whiskey (or alcohol of choice).
- Whip to Desired Consistency: Use a hand mixer, stand mixer, or handheld frother to whip the cream to your desired consistency. For a looser cream, whip until soft peaks form; for a thicker cream, continue whipping until stiff peaks form.
7. Serve
- Plate the Bread Pudding: Place a generous scoop of the spiked Chantilly cream on a plate or in a bowl.
- Top with Bread Pudding: Place a serving of the warm bread pudding on top of the cream and serve immediately.
Notes
- Brioche Alternatives: Substitute brioche with challah, sourdough, or any dense bread. Stale bread works best for texture.
- Dried Fruit Options: Swap cranberries for raisins, currants, or chopped dried apricots if preferred.
- Make-Ahead Option: Prepare the bread pudding a day ahead and refrigerate. Reheat in a warm oven before serving.
- Non-Alcoholic Cream: Skip the alcohol in the Chantilly cream if serving for a non-alcoholic option.
- Leftover Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: British American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg
