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 (such as brioche or challah); 1 cup fresh or dried 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 cinnamon; Pinch of salt; Powdered sugar; Orange glaze (powdered sugar mixed with orange juice); Whipped cream; Extra cranberries

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If you’re searching for a dessert that perfectly marries tart fruitiness with bright citrus and pillowy bread, look no further than this Cranberry Orange Bread Pudding Recipe. This dish transforms simple, day-old bread into a celebration-worthy treat that’s bursting with juicy cranberries and zesty orange flavors. It’s the kind of cozy, crowd-pleasing bake that feels just as right at a holiday table as it does for a weekend brunch. With a golden, custardy finish and a pop of color in every bite, this is one recipe you’ll want to make again and again.

Cranberry Orange Bread Pudding Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Cranberry Orange Bread Pudding Recipe is how it relies on a handful of humble ingredients, each playing a starring role in the final flavor and texture. From the plush bread to the zingy citrus, every element has a purpose and makes this pudding unforgettable.

Day-old bread (brioche or challah): Using slightly stale bread helps it soak up the custard, resulting in a soft-yet-structured pudding.
Fresh or dried cranberries: These add a burst of tangy sweetness and a festive pop of color throughout the dish.
Orange zest: The zest infuses the custard with bright, aromatic citrus notes.
Large eggs: Eggs provide the custardy base that binds everything together.
Whole milk: Whole milk ensures the custard is rich and creamy without being too heavy.
Heavy cream: This takes the pudding’s texture to the next level, making it extra luscious.
Granulated sugar: Just the right amount of sweetness to balance the tart cranberries and citrus.
Orange juice: Adds another layer of orange flavor and keeps the pudding moist.
Vanilla extract: Vanilla rounds out the flavors and enhances the overall aroma.
Cinnamon: A pinch of cinnamon brings gentle warmth that’s perfect with cranberries and orange.
Salt: Just a pinch makes all the flavors pop.
Optional toppings (powdered sugar, orange glaze, whipped cream, extra cranberries): These finishing touches add visual flair and extra deliciousness.

How to Make Cranberry Orange Bread Pudding Recipe

Step 1: Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This not only prevents sticking but also helps achieve those irresistible golden edges that make every slice special.

Step 2: Whisk the Custard

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, orange juice, vanilla extract, cinnamon, salt, and orange zest. Whisking thoroughly ensures a silky-smooth custard base, and incorporating the zest at this stage lets the orange oils infuse the mixture beautifully.

Step 3: Combine Bread and Cranberries

Add your cubed day-old bread and cranberries to the custard bowl. Gently fold everything together so each bread cube is coated and the cranberries are well distributed. Let the mixture rest for 10 to 15 minutes—this soaking time is key for a pudding that’s custardy all the way through.

Step 4: Bake to Perfection

Pour the soaked bread and custard mixture into your prepared baking dish, spreading it out evenly. Slide it into the oven and bake for 45 to 50 minutes. You’ll know it’s ready when the center is set and the top turns a tempting golden brown. Let it cool slightly so the pudding can set before serving (even though it’s hard to wait!).

Step 5: Add the Finishing Touches

Once baked and slightly cooled, it’s time for toppings! Sift a little powdered sugar over the top, drizzle with orange glaze, add a dollop of whipped cream, or scatter on a few extra cranberries. Each option brings something delightful to the Cranberry Orange Bread Pudding Recipe.

How to Serve Cranberry Orange Bread Pudding Recipe

Garnishes

A simple dusting of powdered sugar looks elegant, but don’t stop there! A drizzle of orange glaze made from powdered sugar and fresh orange juice, a swirl of whipped cream, or a handful of extra cranberries can turn this pudding into a showstopper. These little touches not only make it look irresistible but also boost the flavors in every bite.

Side Dishes

This Cranberry Orange Bread Pudding Recipe pairs beautifully with a fresh fruit salad or a light citrusy green salad if you’re serving it for brunch. For dessert, a scoop of vanilla ice cream on the side makes it feel extra indulgent and balances the tartness of the cranberries perfectly.

Creative Ways to Present

For a special occasion, try baking the pudding in individual ramekins for a charming, single-serve presentation. You can also cut the baked pudding into cubes, skewer them with fresh berries, and serve as dessert bites at parties. However you present it, the vibrant colors and aroma are sure to impress!

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Orange Bread Pudding Recipe can be stored covered in the refrigerator for up to three days. The flavors continue to meld and intensify as it sits, making leftovers just as tempting as the first serving.

Freezing

To freeze, let the pudding cool completely, then wrap portions tightly in plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight in the refrigerator for best results—it’s a great way to enjoy a slice of comfort food whenever the craving strikes.

Reheating

Reheat individual servings in the microwave in 30-second intervals until warmed through, or heat larger portions in a 325°F oven, covered with foil, for about 15 minutes. A quick reheat brings back that fresh-from-the-oven coziness without drying it out.

FAQs

Can I use a different type Dessert, Breakfast

Absolutely! While brioche and challah are favorites for their rich texture, French bread or any sturdy white bread will work. Just make sure it’s day-old or slightly stale so it can soak up the custard without getting mushy.

Are fresh cranberries better than dried?

Both have their perks! Fresh cranberries add tart bursts and a beautiful color, while dried cranberries offer concentrated sweetness and a chewy texture. If using dried, you might want to soak them in warm orange juice for a few minutes to plump them up.

Can I prepare the Cranberry Orange Bread Pudding Recipe ahead of time?

Yes! You can assemble the pudding the night before, cover, and refrigerate. In the morning, just pop it into the oven. This makes holiday mornings or brunches so much easier.

Can I make this Cranberry Orange Bread Pudding Recipe dairy-free?

Definitely! Substitute the milk and cream with your favorite non-dairy alternatives (like almond or coconut milk) and use a dairy-free bread. The flavor will be slightly different but still deliciously satisfying.

What’s the best way to make an orange glaze for serving?

Simply whisk together powdered sugar with enough fresh orange juice to make a pourable glaze. Drizzle it over the warm pudding for an extra burst of citrus and a glossy finish.

Final Thoughts

I truly hope you give this Cranberry Orange Bread Pudding Recipe a try—it’s one of those bakes that feels both nostalgic and fresh, perfect for sharing with loved ones or treating yourself to something special. With its bright flavors and cozy texture, it just might become your new favorite comfort dessert!

Cranberry Orange Bread Pudding Recipe

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4.8 from 13 reviews

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

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Description

This Cranberry Orange Bread Pudding is a delightful and comforting dessert that blends the tartness of cranberries with bright orange zest and juice. Made with day-old bread soaked in a rich custard of eggs, milk, and cream, this baked treat comes out golden and custardy with a perfect balance of sweet and citrus flavors. Ideal for holiday breakfasts or a sweet finish to any meal, it’s easy to prepare and can be topped with powdered sugar, whipped cream, or a simple orange glaze for extra indulgence.

Ingredients

Scale

Main Ingredients

6 cups cubed day-old bread (such as brioche or challah)
1 cup fresh or dried 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 cinnamon
Pinch of salt

Optional Toppings

Powdered sugar
Orange glaze (powdered sugar mixed with orange juice)
Whipped cream
Extra cranberries

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Mix Custard: In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, orange juice, vanilla extract, cinnamon, salt, and orange zest until the mixture is smooth and fully combined.
Combine Bread and Berries: Add the cubed day-old bread and fresh or dried cranberries to the custard mixture. Gently stir to coat all the bread pieces evenly with the custard, allowing the flavors to meld.
Soak: Let the bread and custard sit for 10–15 minutes. This soaking time helps the bread absorb the liquid fully, resulting in a moist, tender pudding.
Bake: Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45–50 minutes, until the custard is set in the center and the top turns a beautiful golden brown.
Cool and Serve: Allow the bread pudding to cool slightly before serving. For a special touch, sprinkle with powdered sugar, add whipped cream, or drizzle an easy orange glaze made by mixing powdered sugar with orange juice.

Notes

Use day-old bread for the best texture as it absorbs custard more evenly and prevents the pudding from becoming soggy.
Dried cranberries can be substituted if fresh cranberries are not available without compromising flavor.
To save time, prepare the pudding in advance by soaking the bread in custard overnight in the refrigerator and baking it fresh in the morning.
For a dairy-free option, substitute whole milk and heavy cream with almond or oat milk, although the texture might differ slightly.
Adjust the sugar to taste if you prefer your pudding less sweet or more tart.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American