Cranberry Bread Pudding Recipe

Introduction

Cranberry Bread Pudding is a comforting dessert that combines soft, custardy bread with the tartness of cranberries and a fragrant orange-almond twist. Topped with a sweet citrus icing, it’s perfect for cozy gatherings or festive occasions.

Ingredients

• 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups)
• 2 large eggs
• 3 large egg yolks
• 2/3 cup (145 g) packed dark brown sugar
• Zest of 1/2 navel orange
• 1 tsp almond extract
• 1/2 tsp ground cloves
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 2 cups heavy cream
• 2 cups whole milk
• 1 1/4 cups frozen cranberries
• Icing:
• 1 cup (115 g) confectioners’ sugar
• 4 Tbsp unsalted butter, melted
• Zest of 1/2 navel orange
• 2 Tbsp Grand Marnier or orange juice

Instructions

1. Step 1: Preheat the oven to 200ºF. Spread the bread cubes in a single layer between two rimmed baking sheets. Bake, turning the sheets halfway through, until the bread is dry, about 20 minutes. Let the bread cool.
2. Step 2: In a large bowl, whisk together eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, salt, and nutmeg. Gradually whisk in the heavy cream and whole milk.
3. Step 3: Add the dried bread cubes to the custard mixture and toss to coat. Press the bread down with a spoon to fully submerge. Let it sit for 15 minutes to absorb the liquid.
4. Step 4: Stir in the frozen cranberries, then transfer the mixture to a 13″x9″ baking dish. Bake until the pudding is set, about 45 to 50 minutes.
5. Step 5: Remove the baking dish and set it on a wire rack. Let the pudding cool until it is just slightly warm, about 40 minutes.
6. Step 6 (Icing): In a medium bowl, whisk together confectioners’ sugar, melted butter, orange zest, and Grand Marnier or orange juice until smooth.
7. Step 7: Drizzle the icing over the warm bread pudding before serving.

Tips & Variations

• Use day-old bread or slightly stale challah for better texture and absorption.
• For a boozier flavor, soak the cranberries briefly in Grand Marnier before adding.
• Swap frozen cranberries for fresh if preferred, but reduce the soaking time to prevent extra moisture.
• Try adding chopped nuts like pecans or walnuts for extra crunch.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a 325ºF oven until heated through. If the icing hardens, drizzle a little warm cream over the pudding before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the bread pudding mixture and refrigerate it covered for up to 24 hours before baking. Just bring it to room temperature before baking to ensure even cooking.

Can I substitute the challah bread?

Absolutely. Brioche or other soft, slightly sweet breads work well. Avoid dense or very crusty bread to keep the pudding tender and custardy.

Cranberry Bread Pudding Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

This Cranberry Bread Pudding is a delightful dessert featuring cubes of toasted challah or brioche bread soaked in a spiced custard with tangy frozen cranberries. Baked until set and topped with a luscious orange-Grand Marnier icing, this warm, comforting pudding makes an elegant treat for the holidays or any special occasion.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread

• 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups)
• 2 large eggs
• 3 large egg yolks
• 2/3 cup (145 g) packed dark brown sugar
• Zest of 1/2 navel orange
• 1 tsp almond extract
• 1/2 tsp ground cloves
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 2 cups heavy cream
• 2 cups whole milk
• 1 1/4 cups frozen cranberries

Icing

• 1 cup (115 g) confectioners’ sugar
• 4 Tbsp unsalted butter, melted
• Zest of 1/2 navel orange
• 2 Tbsp Grand Marnier or orange juice

Instructions

1. Toast the bread: Preheat your oven to 200ºF. Arrange the bread cubes in a single layer between two rimmed baking sheets. Bake until the bread is dry, turning the sheets halfway through, about 20 minutes. Remove from oven and let cool completely.
2. Prepare the custard and soak the bread: In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and ground nutmeg until well combined. Gradually whisk in the heavy cream and whole milk. Add the toasted bread cubes and toss to coat thoroughly. Press down with a spoon to submerge the bread in the custard mixture. Let the mixture sit for 15 minutes to soak.
3. Add cranberries and bake the pudding: Gently fold in the frozen cranberries. Transfer the soaked bread mixture into a 13″ x 9″ baking dish. Bake in the preheated oven until the pudding is set and slightly golden, about 45 to 50 minutes.
4. Cool the pudding: Remove the bread pudding from the oven and transfer the baking dish to a wire rack. Let it cool until it is just slightly warm, approximately 40 minutes.
5. Prepare the icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier or orange juice until smooth and well combined.
6. Serve with icing: Drizzle the icing evenly over the cooled bread pudding before serving to add a zesty, sweet finish.

Notes

• For best texture, use day-old or slightly stale challah or brioche bread, or dry it thoroughly as instructed.
• Frozen cranberries can be used straight from the freezer to prevent bleeding color into the bread pudding.
• Grand Marnier can be substituted with fresh orange juice for a non-alcoholic version.
• Allow the bread pudding to cool slightly before icing to ensure the glaze sets nicely on top.
• This pudding is perfect to prepare ahead; rewarm gently before serving if desired.

Keywords: cranberry bread pudding, holiday dessert, baked pudding, challah bread pudding, orange zest dessert, festive dessert