Get ready to fall in love with the Cranberry Orange Bread Pudding Recipe, a dessert that’s equal parts cozy comfort and bright, wintery cheer! This dish brings together pillowy-soft brioche or challah with bursts of tart cranberries and a gorgeous citrus aroma, all soaked in a sweet, custardy blend of cream, milk, eggs, and orange juice. Each bite is a delicious celebration of festive flavors – stunning enough for holiday gatherings and easy enough for a weeknight treat. If you crave that perfect balance of tangy, sweet, and creamy, you’re in for something special!
Ingredients You’ll Need
The beauty of this Cranberry Orange Bread Pudding Recipe is in how a few staple ingredients create such memorable flavor and texture. Each component works its magic to deliver richness, softness, brightness, and color in every piece. Here’s what you’ll need and why it matters:
- Brioche or Challah Bread (6 cups, cubed): These breads add tender, buttery richness and act as the perfect sponge for the flavorful custard.
- Whole Milk (1 1/2 cups): Forms the base of the custard, keeping it creamy without being too heavy.
- Heavy Cream (1 cup): Adds that luxurious, melt-in-your-mouth texture that takes this dessert to the next level.
- Large Eggs (3): Essential for binding everything together and creating a silky custard.
- Granulated Sugar (2/3 cup): Gives just the right amount of sweetness to balance out the tangy cranberries.
- Orange Zest (1 tablespoon): Brings intense, fragrant citrus oils that make the whole dish pop.
- Fresh Orange Juice (1/2 cup): Infuses bright, refreshing flavor and a bit of extra moisture.
- Vanilla Extract (1 teaspoon): Adds warmth and depth for a cozy undertone.
- Ground Cinnamon (1/2 teaspoon): Gives a gentle, comforting spice that pairs beautifully with the orange and cranberry.
- Salt (1/4 teaspoon): Just a pinch rounds out the flavors and prevents the pudding from tasting flat.
- Fresh or Frozen Cranberries (1 1/2 cups): Burst with tartness and color – use fresh for a thicker pop, or frozen for juiciness!
- Unsalted Butter (2 tablespoons, for greasing): Ensures your pudding releases easily and adds a golden touch around the edges.
- Powdered Sugar (for serving, optional): A simple dust for a sweet, snowy finish.
How to Make Cranberry Orange Bread Pudding Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with the unsalted butter. This step is more than just non-stick insurance – that buttery coating helps create a beautifully golden crust all along the sides and bottom.
Step 2: Whisk Together the Custard
In a large mixing bowl, combine the whole milk, heavy cream, eggs, granulated sugar, orange zest, orange juice, vanilla extract, cinnamon, and salt. Whisk everything together until it’s smooth and all the sugar has dissolved. The mixture should look creamy and slightly thick with flecks of orange zest throughout.
Step 3: Soak the Bread
Add the cubed brioche or challah right into the custard bowl. Gently fold the bread cubes with a spatula, making sure each piece soaks up that delicious orange custard. Let the mixture rest for 15 minutes – this gives the bread time to fully absorb the flavors, ensuring a pudding that’s never dry.
Step 4: Fold in the Cranberries
Now for the fun part: carefully fold the fresh or frozen cranberries into your soaked bread mixture. The bright red cranberries dotted throughout will look beautiful even before it bakes!
Step 5: Bake to Perfection
Transfer everything to your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45–50 minutes. You’ll know it’s ready when the top is golden, the edges are crisp, and the center feels set but still a little soft – just the right custardy balance.
Step 6: Rest, Serve, and Garnish
Once out of the oven, let the Cranberry Orange Bread Pudding Recipe cool for at least 10–15 minutes. This helps the custard finish setting and makes it easier to slice. Dust with powdered sugar if desired for that irresistible finishing touch!
How to Serve Cranberry Orange Bread Pudding Recipe
Garnishes
A sprinkle of powdered sugar creates a beautiful snowy top that melts in your mouth. For extra indulgence, try serving warm slices with freshly whipped cream, a drizzle of simple orange glaze, or even a handful of candied orange peel for sparkle.
Side Dishes
This pudding shines as a dessert centerpiece, but it pairs wonderfully with a scoop of vanilla ice cream or Greek yogurt if you’re serving it for brunch. For a cozy meal, offer it after a wintry roast or alongside fresh fruit salad to balance the richness.
Creative Ways to Present
Make individual ramekins for an elegant dinner-party touch, or layer servings into parfait glasses with a dollop of whipped cream for a layered look. If feeling playful, cut the baked pudding into cubes and thread onto skewers with berries for a dessert kebab!
Make Ahead and Storage
Storing Leftovers
Leftovers of the Cranberry Orange Bread Pudding Recipe keep beautifully. Place any remaining pudding in an airtight container and store in the refrigerator for up to 3 days. The flavors deepen overnight, making that next-day treat even more satisfying.
Freezing
To save for a later craving, wrap individual pieces in plastic wrap and foil, then freeze for up to 2 months. Simply thaw overnight in the fridge before reheating. The texture stays surprisingly delightful, especially if you warm it up just before serving.
Reheating
Reheat slices gently in the microwave in 20-second bursts until warmed through, or place several pieces in a covered baking dish and heat at 300°F (150°C) for about 15 minutes. This keeps the custard tender and the top just a bit crisp.
FAQs
Can I make the Cranberry Orange Bread Pudding Recipe ahead of time?
Absolutely! You can assemble the pudding up to the point of baking, cover it, and refrigerate overnight. Bake fresh the next day for best results; you may need to add 5–10 minutes to the baking time if it’s cold when going into the oven.
What if I don’t have brioche or challah?
Any sturdy, rich bread like French bread or even leftover croissants work in a pinch. Try to avoid soft sandwich bread, as it can get mushy and won’t give you the same luxurious texture.
Can I use dried cranberries?
Yes you can! Simply swap in one cup of dried cranberries and soak them in orange juice for about 10 minutes before adding to your custard. This plumps them up and infuses extra flavor.
Is it okay to use plant-based milk or cream?
For a dairy-free version, substitute the milk and cream with unsweetened almond milk, coconut milk, or a barista-style oat milk. Look for plant-based creamers for extra richness, and keep an eye on the bake since non-dairy custards set a bit faster.
Can I make a smaller batch of Cranberry Orange Bread Pudding Recipe?
Definitely! Halve all the ingredients and use an 8×8-inch baking dish. Keep an eye on the baking time—start checking around 30–35 minutes for doneness and enjoy your perfectly portioned treat.
Final Thoughts
If you’re looking to bring excitement, comfort, and a pop of festive color to your table, the Cranberry Orange Bread Pudding Recipe is sure to win hearts. It’s simple, stunning, and seriously delicious. Give it a try—you’ll soon see why it’s a favorite worth sharing again and again!
Print
Cranberry Orange Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Cranberry Orange Bread Pudding – a perfect blend of sweet and tangy, with a hint of warmth from cinnamon. This comforting dessert is a great way to use up leftover bread and makes for a cozy treat during the colder months.
Ingredients
Bread Pudding:
- 6 cups cubed day-old brioche or challah bread
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 2/3 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries
- 2 tablespoons unsalted butter (for greasing)
- powdered sugar for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Prepare the custard: In a large mixing bowl, whisk together milk, heavy cream, eggs, sugar, orange zest, orange juice, vanilla extract, cinnamon, and salt. Add the cubed bread and let it sit for 15 minutes.
- Add cranberries: Fold in the cranberries and transfer the mixture to the baking dish.
- Bake: Bake for 45–50 minutes until golden and set.
- Serve: Let cool slightly, then dust with powdered sugar before serving.
Notes
- For extra richness, replace half the milk with additional cream.
- Dried cranberries can be used instead of fresh—soak in orange juice for 10 minutes before adding.
- Serve warm with whipped cream or orange glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
