Name: Cranberry Orange Bread Pudding Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups cubed day-old bread (brioche or challah); 1 1/2 cups fresh or frozen cranberries; 1 tablespoon orange zest; 4 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 3/4 cup granulated sugar; 1/4 cup orange juice; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; Powdered sugar or whipped cream for serving (optional)

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Get ready to fall in love with every cozy, citrusy, and berry-bright bite of this Cranberry Orange Bread Pudding Recipe. Imagine soft clusters of bread, soaking up a rich orange-scented custard, studded with tart cranberries and baked to golden perfection—a dessert that’s delightfully nostalgic yet refreshingly modern. This is a treat I come back to every year, whether I’m celebrating the holidays or just craving something special alongside my afternoon coffee. The perfect balance of sweet and tangy, tender and toasty, this is more than just dessert—it’s a celebration in every mouthful.

Ingredients You’ll Need

Cranberry Orange Bread Pudding Recipe - Recipe Image

Ingredients You’ll Need

Bread pudding thrives on simplicity, letting each ingredient shine. For this Cranberry Orange Bread Pudding Recipe, every component adds depth: from rich custard and zesty orange to tart bursts of cranberry—the magic is in their harmony. Here’s what you’ll need, and why each is essential:

Day-old bread (6 cups, cubed, brioche or challah): Using day-old, slightly dry bread ensures it absorbs the custard without turning mushy—brioche or challah adds a plush, buttery richness.
Fresh or frozen cranberries (1 1/2 cups): These add juicy tartness and a pop of ruby color, making every bite sing.
Orange zest (1 tablespoon): Don’t skip this—zest infuses the entire pudding with gorgeous citrus aroma and flavor.
Large eggs (4): Eggs are the backbone of the custard, giving structure and a silky, creamy finish.
Whole milk (2 cups): Adds moisture and softness, bringing everything together.
Heavy cream (1/2 cup): For that luxurious, dreamy texture we crave in every bread pudding.
Granulated sugar (3/4 cup): Perfectly sweetens without overpowering the fruit and citrus notes.
Orange juice (1/4 cup): Enhances the fresh, tangy citrus character at the heart of this recipe.
Vanilla extract (1 teaspoon): Adds warming background notes that round out all the brighter flavors.
Ground cinnamon (1/2 teaspoon): A cozy hint of spice that brings depth and a hint of nostalgia.
Salt (1/4 teaspoon): Balances the sweetness and makes every flavor pop.
Powdered sugar or whipped cream (optional, for serving): A light dusting or a dollop adds a festive, creamy finish.

How to Make Cranberry Orange Bread Pudding Recipe

Step 1: Prep Your Baking Dish and Bread

Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This step is all about making sure the pudding lifts out beautifully later. Spread the cubed bread evenly over the dish—this gives you the classic bake and soak that sets a good bread pudding apart. Sprinkle cranberries and orange zest over the top, letting the zest fall between the bread cubes where it will infuse every bite.

Step 2: Whisk Together the Custard

In a large bowl, grab your whisk and unite the eggs, milk, heavy cream, granulated sugar, orange juice, vanilla extract, ground cinnamon, and salt. Be thorough—keep whisking until it’s completely smooth and the sugar dissolves, creating a custard that’s glossy and fragrant. This step smells like a dream, with that hit of orange and vanilla.

Step 3: Assemble and Soak

Pour your luscious custard evenly over the bread, cranberries, and orange zest. Don’t rush—make sure every nook gets some of that creamy goodness. Now gently press the bread down with your hands or the back of a spoon so it soaks up the liquid. Let it sit for 15–20 minutes; this soaking transforms humble bread into creamy, flavorful bites that still hold their shape when baked.

Step 4: Bake to Perfection

Slide the dish into your preheated oven and bake for 45–50 minutes. The goal: a crisp, golden-brown top, with just the faintest wobble in the center. Your kitchen will fill with the aroma of orange and cinnamon, interrupted by bursts of tart cranberry. Once done, let the pudding cool slightly before serving—it’ll be easier to slice and the flavors will settle beautifully.

Step 5: The Finishing Touch

Serve your Cranberry Orange Bread Pudding Recipe warm, dusted with powdered sugar or adorned with a billow of whipped cream. If you really want to take it up a notch, a warm orange glaze or vanilla sauce absolutely steals the show.

How to Serve Cranberry Orange Bread Pudding Recipe

Garnishes

Dress up your bread pudding with a snowy sprinkle of powdered sugar, a generous dollop of pillowy whipped cream, or even a quick zesting of fresh orange over the top. Each garnish enhances the aroma and brings out the best of the pudding’s citrus and berry notes—don’t be afraid to add a handful of toasted nuts or white chocolate chips, too!

Side Dishes

While the Cranberry Orange Bread Pudding Recipe shines on its own, pairing it with cool vanilla ice cream, a drizzle of vanilla sauce, or a scoop of tangy Greek yogurt gives the dessert a fun contrast in temperature and texture. For a holiday brunch, a side of fresh berries or orange segments balances the richness perfectly.

Creative Ways to Present

You can make the Cranberry Orange Bread Pudding Recipe in individual ramekins for an elegant dinner party touch or bake it in a decorative cast iron skillet for rustic charm. Consider slicing leftovers into cubes, skewering them, and serving as sweet “pudding kebabs” with orange sauce for dipping—unexpected and absolutely delightful!

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the bread pudding tightly and refrigerate. It’ll keep beautifully for up to four days, making it a fantastic make-ahead treat for busy weeks or entertaining. Individual portions reheat well, so you can enjoy a cozy dessert even on a hectic day!

Freezing

If you’d like to freeze this treat, simply slice the cooled Cranberry Orange Bread Pudding Recipe into portions, wrap each piece in plastic, and store in a freezer bag for up to three months. Thaw overnight in the fridge when you’re ready to enjoy, and you’ll have homemade dessert on demand.

Reheating

For the best texture, reheat slices in the oven at 325°F for about 10 minutes, or until warmed through. You can also use the microwave for a quick fix—just 30 seconds per slice will do. Either way, a fresh dusting of powdered sugar or another dollop of whipped cream makes it feel brand new.

FAQs

Can I use another type Dessert

Absolutely! While brioche and challah make the richest, most luxurious bread pudding, you can use French bread, sturdy white sandwich bread, or even leftover croissants. The key is to use bread that’s slightly dried out—fresh bread can make the pudding too mushy.

Should I thaw frozen cranberries first?

No need! Frozen cranberries can go straight into the pudding, which makes last-minute assembly even easier. They’ll soften and release their flavor as the pudding bakes, creating juicy pockets throughout.

How do I know when it’s done baking?

Look for a golden-brown top and a center that’s just set but still slightly wobbly when gently shaken. A knife inserted halfway between the center and the edge should come out mostly clean—avoid overbaking for the most tender result.

Can I make this recipe in advance?

Definitely. You can assemble the entire Cranberry Orange Bread Pudding Recipe the night before, cover, and refrigerate. Let it sit on the counter for 30 minutes while the oven preheats, then bake as directed. Perfect for brunch or entertaining!

Any tips for extra flavor?

Stir in a handful of white chocolate chips or chopped pecans before baking for extra depth and crunch. A splash of orange liqueur added to the custard gives a grown-up citrus kick that’s perfect for special occasions.

Final Thoughts

If you’re searching for a dessert that feels both homey and festive, you can’t go wrong with this Cranberry Orange Bread Pudding Recipe. It’s an easy, joyful way to share warmth and comfort—so tie on your apron and treat yourself (and your loved ones) to a slice of citrusy, cranberry-studded happiness!

Cranberry Orange Bread Pudding Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Cranberry Orange Bread Pudding. A perfect balance of tart cranberries, zesty orange, and sweet custard, all baked to golden perfection.

Ingredients

Scale

Bread Pudding:

6 cups cubed day-old bread (brioche or challah)
1 1/2 cups fresh or frozen cranberries
1 tablespoon orange zest

Custard:

4 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Powdered sugar or whipped cream for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the bread: Spread cubed bread in the dish, then add cranberries and orange zest.
Make the custard: Whisk together eggs, milk, cream, sugar, orange juice, vanilla, cinnamon, and salt. Pour over the bread.
Bake: Press down gently, let sit, then bake for 45–50 minutes until set.
Serve: Cool slightly before serving. Dust with powdered sugar or top with whipped cream.