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
Scale
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
