Name: Cranberry Bread Pudding Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups); 2 large eggs; 3 large egg yolks; 2/3 cup (145 g) packed dark brown sugar; Zest of 1/2 navel orange; 1 tsp almond extract; 1/2 tsp ground cloves; 1/2 tsp kosher salt; 1/4 tsp ground nutmeg; 2 cups heavy cream; 2 cups whole milk; 1 1/4 cups frozen cranberries; 1 cup (115 g) confectioners’ sugar; 4 tbsp unsalted butter, melted; Zest of 1/2 navel orange (from above, reused); 2 tbsp Grand Marnier or orange juice

Introduction

This cranberry bread pudding is a cozy, comforting dessert perfect for chilly days or festive gatherings. Made with tender challah or brioche bread cubes soaked in a rich, spiced custard and studded with tart cranberries, it’s finished with a luscious orange-tinged icing. It’s a delightful twist on classic bread pudding that’s sure to impress.

The image shows a close-up top view of a baked bread pudding with three main layers visible. The base layer is made of toasted golden brown bread cubes, each with a crunchy, slightly rough texture. Scattered evenly between the bread pieces are bright red cooked cranberries that add pops of color and a juicy, glossy texture. Drizzled generously over the entire dish is a smooth, creamy white glaze with a light shine, flowing in thin lines across the bread and cranberries. The whole scene is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups)

2 large eggs

3 large egg yolks

2/3 cup (145 g) packed dark brown sugar

Zest of 1/2 navel orange

1 teaspoon almond extract

1/2 teaspoon ground cloves

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

2 cups heavy cream

2 cups whole milk

1 1/4 cups frozen cranberries

1 cup (115 g) confectioners’ sugar

4 tablespoons unsalted butter, melted

2 tablespoons Grand Marnier or orange juice

Instructions

Step 1: Preheat the oven to 200ºF. Spread the bread cubes in a single layer between two rimmed baking sheets. Bake, turning the sheets halfway through, until the bread is dry but not browned, about 20 minutes. Remove from oven and let cool.

Step 2: In a large bowl, whisk together eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt, and nutmeg. Gradually whisk in the heavy cream and whole milk until fully combined.

Step 3: Add the toasted bread cubes to the custard mixture and toss gently to coat. Press the bread down with a spoon to submerge it completely and let it soak for 15 minutes.

Step 4: Stir in the frozen cranberries. Transfer the mixture to a 13″x9″ baking dish and spread evenly. Bake until the pudding is set and a knife inserted near the center comes out clean, about 45 to 50 minutes.

Step 5: Remove from the oven and transfer the baking dish to a wire rack. Let the pudding cool until it is just slightly warm, approximately 40 minutes.

Step 6: To make the icing, whisk together confectioners’ sugar, melted butter, orange zest, and Grand Marnier (or orange juice) in a medium bowl until smooth.

Step 7: Drizzle the icing over the warm bread pudding before serving.

Tips & Variations

Use day-old bread if possible—it soaks up the custard better without becoming mushy.

Substitute fresh cranberries if preferred, but toss them in a little sugar first to reduce tartness.

For a boozier version, increase the Grand Marnier in the icing or add a splash to the custard mixture.

Swap almond extract for vanilla extract for a more classic flavor profile.

FAQs

Can I use a different type of bread for this pudding?

Yes, brioche or challah is ideal for its richness and texture, but you can use other slightly dense white breads like French bread or Italian bread. Avoid breads that are too airy or very whole grain, as they may alter the texture.

Can I prepare this pudding ahead of time?

Absolutely. After assembling the pudding, cover and refrigerate it overnight. Bake it the next day, adding a few extra minutes if needed. The flavors will deepen with resting time, making it even more delicious.