Cranberry Bread Pudding Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/cranberry-bread-pudding-recipe/
