Cranberry Orange Bread Pudding
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.
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.