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
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
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
