I’m so excited to share my favorite recipe with you! This Cranberry Orange Bread Pudding is the perfect treat for a cozy breakfast, a festive holiday dessert, or any time you’re craving something warm and comforting. It’s surprisingly easy to make, and the combination of sweet cranberries, bright orange, and custardy bread is simply irresistible.
Why You Will Love This Recipe
This isn’t just any bread pudding; it’s a Cranberry Orange Bread Pudding that’s bursting with flavor. What makes this recipe special is the delightful contrast between the tart cranberries and the zesty orange, which cuts through the richness of the custard. This homemade bread pudding is incredibly moist, thanks to the perfectly balanced custard mixture that soaks into every nook and cranny of the bread. Plus, it’s a great way to use up leftover bread! The aroma alone while it bakes is enough to make anyone’s mouth water, and the final result is a beautiful, comforting dessert that’s sure to impress.
Ingredients
- 8 cups cubed bread (such as challah, brioche, or French bread), slightly stale
- 1 cup fresh or frozen cranberries
- 1 large orange, zested and juiced
- 5 large eggs
- 2 1/2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, melted, for greasing
Step-by-Step Instructions
1. Prepare the Bread:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with the melted butter. Spread the cubed bread evenly in the prepared dish. Don’t pack it too tightly; you want the custard to soak in nicely.
2. Make the Cranberry Orange Mixture:
In a medium bowl, combine the cranberries and orange zest. This infuses the cranberries with the citrusy aroma and flavor, creating a delightful burst of freshness in every bite.
3. Whisk the Custard Base:
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, salt, and orange juice. Make sure everything is well combined and the sugar is dissolved.
4. Combine and Soak:
Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread with a spatula to ensure it’s fully submerged in the custard. Sprinkle the cranberry orange mixture evenly over the top. Let the bread soak for at least 30 minutes, or even better, for an hour. This allows the bread to absorb the custard and become deliciously soft and moist.
5. Bake the Bread Pudding:
Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover it with foil during the last 15-20 minutes of baking.
6. Cool and Serve:
Remove the Cranberry Orange Bread Pudding from the oven and let it cool for at least 15 minutes before serving. This allows the custard to set further and makes it easier to slice.
Serving Suggestions
This bread pudding is fantastic on its own, but here are a few ideas to make it even more special. A dollop of whipped cream or a scoop of vanilla ice cream adds a touch of extra indulgence. For a richer experience, try drizzling a warm caramel sauce or a simple orange glaze over the top.
Cranberry Orange Bread Pudding pairs wonderfully with a cup of hot coffee or tea. It’s perfect for a holiday brunch, a cozy dessert after dinner, or even a special weekend breakfast. Its festive flavors make it a great addition to Thanksgiving or Christmas celebrations.
A light dusting of powdered sugar just before serving adds a beautiful finishing touch. You can also garnish with a few fresh orange slices or cranberries for an extra pop of color. Serve it warm for the best flavor and texture.
Storage and Reheating
Leftover Cranberry Orange Bread Pudding can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out.
To reheat, you can warm individual slices in the microwave for about 30-60 seconds. For a larger portion, preheat your oven to 350°F (175°C) and bake the bread pudding for 10-15 minutes, or until heated through. Adding a splash of milk or cream before reheating can help restore some moisture. Avoid reheating it multiple times, as it can affect the texture.
Key Details
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Soaking Time: 30 minutes – 1 hour
- Servings: 8-10
- Equipment: 9×13 inch baking dish, mixing bowls, whisk, measuring cups and spoons
Cranberry Orange Bread Pudding
Ingredients
- 8 cups cubed bread such as challah, brioche, or French bread, slightly stale
- 1 cup fresh or frozen cranberries
- 1 large orange zested and juiced
- 5 large eggs
- 2 1/2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter melted, for greasing
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with the melted butter. Spread the cubed bread evenly in the prepared dish.
- In a medium bowl, combine the cranberries and orange zest.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, salt, and orange juice.
- Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread with a spatula to ensure it’s fully submerged in the custard. Sprinkle the cranberry orange mixture evenly over the top. Let the bread soak for at least 30 minutes, or even better, for an hour.
- Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover it with foil during the last 15-20 minutes of baking.
- Remove the Cranberry Orange Bread Pudding from the oven and let it cool for at least 15 minutes before serving.
