If you are looking for a comforting dessert that sings with the bright zing of citrus and the tart pop of cranberries, then you’re in for a treat with this Cranberry Orange Bread Pudding Recipe. This delightful dish combines soft, custardy bread with bursts of fresh cranberry and vibrant orange zest, creating a perfect harmony of flavors and textures. It’s the ideal dessert to cozy up with during cooler months or to impress guests with a unique twist on a classic bread pudding. Plus, the luscious orange glaze drizzled on top adds just the right touch of sweetness to make every bite irresistible.
Ingredients You’ll Need
This Cranberry Orange Bread Pudding Recipe calls for simple, pantry-friendly ingredients that come together to create something truly special. Each ingredient plays a critical role, from the richness of the eggs and milk to the fresh, tangy pop of cranberries and the aromatic warmth of spices and orange zest.
- Thick bread, preferably day-old brioche: Provides a soft yet sturdy base that soaks up the custard beautifully without turning mushy.
- Fresh cranberries: Adds a bright tartness that contrasts perfectly with the sweetness in the pudding.
- Milk: The key to creating a creamy custard that envelops each bread cube.
- Eggs: Acts as the binder that holds everything together with a satisfying custardy texture.
- Vanilla extract: Brings warmth and depth that rounds out the flavors.
- Cinnamon, cloves, and allspice: These spices introduce cozy, autumnal notes.
- Granulated sugar: Sweetens the custard for a perfect balance against tart cranberries.
- Orange zest and orange juice: Elevate the pudding with refreshing citrus brightness.
- Butter: Adds richness both in the custard and in the luscious glaze.
- Powdered sugar: Essential for creating a smooth, sweet glaze to drizzle over the finished dish.
How to Make Cranberry Orange Bread Pudding Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 13×9 inch baking dish thoroughly to ensure that your bread pudding won’t stick once baked. This simple step sets the foundation for a perfect bake.
Step 2: Assemble the Bread and Cranberries
Take half of your cubed bread and spread it evenly across the bottom of the prepared dish. Next, sprinkle the fresh cranberries generously over this bottom layer, allowing for bursts of tartness in each bite. Top with the remaining bread cubes, creating layers that will soak up the custard evenly, ensuring every forkful has a balanced mix of bread and berries.
Step 3: Mix the Custard
In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, cloves, allspice, granulated sugar, and orange zest. Whisk until all the ingredients are fully combined and the mixture looks smooth. This rich custard is what gives the bread pudding its creamy texture and enticing aroma.
Step 4: Add Custard to Bread
Pour your beautifully spiced custard mixture evenly over the layered bread and cranberries. Make sure all the cubed bread is well soaked by gently pressing the bread down if needed, ensuring the liquid penetrates fully and every bite remains custardy and delightful.
Step 5: Rest and Bake
Let your assembled bread pudding rest for 25 minutes before baking. This rest time allows the bread to absorb the custard thoroughly, which is key to getting that lovely soft yet structured texture. Then, pop it into your preheated oven and bake uncovered for 45 to 50 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and the center jiggles just slightly but is mostly set.
Step 6: Cool the Pudding
Remove the bread pudding from the oven and allow it to cool for at least 10 minutes. It might sink a little as it cools – don’t worry, this is completely normal and won’t affect taste or texture. This cooling phase lets the custard set completely.
Step 7: Prepare the Orange Glaze
While cooling, whisk together melted butter, powdered sugar (start with 1 cup), vanilla extract, orange juice, and optional extra orange zest for an extra flavor punch. Adjust the powdered sugar until the glaze is pourable but thick enough to coat your spoon, providing a sweet and citrusy finish for your pudding.
Step 8: Serve and Enjoy
Once the pudding has cooled and your glaze is perfectly luscious, drizzle it generously over individual portions. Serve warm or at room temperature and prepare for compliments on this show-stopping Cranberry Orange Bread Pudding Recipe.
How to Serve Cranberry Orange Bread Pudding Recipe
Garnishes
A sprinkle of powdered sugar, a few fresh cranberries, or a twist of orange peel adds a beautiful and tasty touch to your presentation. A dollop of whipped cream or a scoop of vanilla ice cream also pairs wonderfully to enhance the creamy texture and contrast the spicy citrus flavors.
Side Dishes
This bread pudding is rich and flavorful enough to be a star on its own, but serving it alongside a simple green salad or a bowl of mixed berries can balance the meal, especially for brunch or a light dessert. For a festive touch, try pairing with spiced mulled wine or a hot cup of chai tea.
Creative Ways to Present
If you want to dazzle guests, serve the pudding in individual ramekins for a charming single-serve look, or layer it in a trifle dish with whipped cream and extra cranberries for a stunning visual treat. You can also turn this dessert into parfaits by layering cubes with custard and glaze in clear glasses.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cranberry Orange Bread Pudding Recipe tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 3-4 days while maintaining its flavors and texture.
Freezing
If you want to save some for later, freeze individual portions by wrapping them well in freezer-safe plastic wrap and placing in a zip-top bag or container. The bread pudding can be frozen for up to 2 months without sacrificing taste or texture.
Reheating
To reheat, thaw frozen portions overnight in the fridge. Warm slices gently in the oven at 300°F (150°C) for about 10-15 minutes or microwave on medium power in short intervals until heated through. Add a fresh drizzle of the orange glaze for that just-baked feel.
FAQs
Can I use dried cranberries instead of fresh?
Fresh cranberries provide a tart burst of flavor and moisture that dried ones can’t fully replicate, but if fresh aren’t available, dried cranberries work well too. Just soak them in warm orange juice for 10 minutes before adding to the pudding to plump them up.
What type of bread is best for this recipe?
Thick, day-old brioche is ideal because it soaks up custard without falling apart, lending richness and softness. Other sturdy breads like challah or French bread are great alternatives, but avoid very soft sandwich bread which can become too mushy.
Can I make this recipe dairy-free?
Yes! Substitute regular milk with your favorite plant-based milk such as almond, oat, or coconut milk, and use dairy-free butter or coconut oil for the glaze. The texture may vary slightly but the flavor remains delicious.
Is it possible to prepare the bread pudding the night before baking?
Absolutely. After assembling the bread and pouring the custard, cover and refrigerate overnight. Bake it the next day, adding extra time if necessary to ensure it is cooked through. This makes for a great make-ahead breakfast or dessert.
How can I make the orange glaze thicker or thinner?
Adjust the powdered sugar content to reach your desired consistency. Add more powdered sugar to thicken or a splash of orange juice to thin it out. Whisk well after each addition to achieve a smooth glaze perfect for drizzling.
Final Thoughts
There’s something truly special about this Cranberry Orange Bread Pudding Recipe that makes it a standout dessert for any occasion. Its bright, vibrant flavors combined with comforting custardy bread make it a dish you’ll want to keep coming back to. I encourage you to give it a try and see how effortlessly it brings joy to your table, whether for a holiday gathering or a cozy night in.
Print
Cranberry Orange Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Orange Bread Pudding is a delightful and comforting dessert featuring day-old brioche soaked in a spiced custard infused with fresh cranberries and bright orange zest. Baked to golden perfection and topped with a luscious orange glaze, this recipe offers a perfect blend of tart and sweet flavors, ideal for holiday gatherings or cozy family desserts.
Ingredients
Bread and Fruit
- 1 loaf thick bread, cubed (preferably day-old brioche, about 12 cups)
- 1 1/4 cups fresh cranberries
Custard Mixture
- 4 cups milk
- 6 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1 cup granulated sugar
- 2 Tbsp orange zest
- 3 Tbsp butter, melted
Orange Glaze
- 1–1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp freshly squeezed orange juice
- 1 tsp orange zest (optional, for extra orange flavor)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish to prevent the bread pudding from sticking during baking.
- Assemble the Bread and Cranberries: Spread half of the cubed bread evenly in the bottom of the prepared dish. Sprinkle fresh cranberries over the bread, then top with the remaining bread cubes, ensuring the fruit is distributed evenly throughout.
- Mix the Custard: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, cloves, allspice, granulated sugar, and orange zest until all ingredients are thoroughly combined and the mixture is smooth.
- Add Custard to Bread: Pour the prepared custard evenly over the layered bread and cranberries, pressing lightly if needed so the bread absorbs the liquid fully.
- Rest and Bake: Let the mixture rest for 25 minutes at room temperature to allow the bread to soak up the custard. Then bake uncovered for 45-50 minutes, until the top is golden brown and the center is just set with a slight jiggle.
- Cool the Pudding: Remove the bread pudding from the oven and allow it to cool for at least 10 minutes. Note that the pudding may deflate slightly as it cools, which is normal.
- Prepare the Orange Glaze: While cooling, whisk together the melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and optional orange zest. Adjust the powdered sugar amount to achieve a pourable glaze consistency.
- Serve: Drizzle the prepared orange glaze over each slice before serving. Enjoy the bread pudding warm or at room temperature for the best flavor and texture.
Notes
- Day-old brioche bread works best for absorbing the custard while maintaining structure.
- Letting the bread pudding rest before baking allows the custard to soak properly for a richer texture.
- The orange glaze can be adjusted in thickness by adding more or less powdered sugar to suit your preference.
- Fresh cranberries provide tartness; dried cranberries can be substituted but will alter the texture and sweetness.
- For a dairy-free version, substitute milk with almond or oat milk and use a plant-based butter for the glaze.
