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Cranberry Bread Pudding Recipe

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★★★★★

4.5 from 118 reviews

This Cranberry Bread Pudding is a comforting and festive dessert perfect for the holiday season. Made with buttery challah or brioche bread soaked in a rich custard infused with orange zest, almond extract, and warming spices, it’s studded with tart frozen cranberries and baked to perfection. Finished with a luscious Grand Marnier glaze, this bread pudding balances sweet, tangy, and aromatic flavors for a cozy treat that’s sure to impress.

Ingredients

Scale

Bread Pudding

  • 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

Icing

  • 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

Instructions

  1. Dry the Bread: Preheat the oven to 200ºF (about 93ºC). Spread the cubed challah or brioche bread in a single layer on 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 completely.
  2. Prepare Custard Mixture: In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and ground nutmeg until combined. Slowly whisk in the heavy cream and whole milk to create a smooth custard.
  3. Soak the Bread: Add the cooled dried bread cubes to the custard mixture. Toss gently to coat all pieces thoroughly. Press down on the bread with a spoon so all the bread is submerged in the custard. Let the mixture sit for 15 minutes to allow the bread to soak up the liquid.
  4. Add Cranberries and Bake: Stir in the frozen cranberries evenly into the soaked bread mixture. Transfer everything into a 13″ x 9″ baking dish, spreading it out evenly. Bake in the oven at 200ºF for about 45 to 50 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
  5. Cool the Pudding: Remove the baking dish from the oven and place on a wire rack. Allow the pudding to cool until it is just slightly warm, roughly 40 minutes.
  6. Make the Icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or substitute orange juice) until smooth and creamy.
  7. Finish and Serve: Drizzle the icing evenly over the slightly warm bread pudding. Serve warm or at room temperature for a luscious, flavorful dessert.

Notes

  • Using challah or brioche bread adds richness but you can substitute with any sturdy white bread if necessary.
  • Drying the bread in the oven first ensures it absorbs the custard without becoming mushy.
  • Frozen cranberries can be used directly without thawing to keep them intact in the pudding.
  • For a non-alcoholic version, replace Grand Marnier with fresh orange juice.
  • Cover and refrigerate leftovers; reheat gently before serving.

Keywords: cranberry bread pudding, holiday dessert, baked bread pudding, challah dessert, brioche pudding, festive pudding, Grand Marnier icing, winter dessert

Find it online: https://flavorsbymaya.com/cranberry-bread-pudding-recipe/