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
Scale
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.
