Description

Indulge in the warm, cozy flavors of Cranberry Bread Pudding! This rich dessert features custard-soaked challah or brioche bread, tart bursts of cranberries, and a citrusy drizzle of orange icing. Perfect for holidays, family dinners, or just a sweet treat to enjoy at home, this easy-to-make recipe is both comforting and elegant. The addition of orange zest and warm spices takes this classic dessert to a whole new level of flavor.

Ingredients

For the Bread Pudding

1 lb. loaf challah or brioche bread, cut into 1-inch cubes (about 10 cups)
2 large eggs
3 large egg yolks
2/3 cup 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

For the Orange Icing

- 1 cup confectioners’ sugar
- 4 tablespoons unsalted butter, melted
- Zest of 1/2 navel orange
- 2 tablespoons Grand Marnier or orange juice

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Instructions

Step 1: Preheat and Prepare the Bread

Preheat your oven to 200°F.
Arrange the bread cubes in a single layer on two rimmed baking sheets.
Bake the bread for about 20 minutes, turning the sheets halfway through, until the bread is dry and slightly crisp. Let the bread cool while you prepare the custard.

Step 2: Make the Custard

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

Step 3: Combine Bread and Custard

Add the dried bread cubes to the custard mixture. Toss gently to coat every piece of bread.
Press down on the bread with a spoon to ensure it’s fully submerged in the custard. Let it sit for 15 minutes to absorb.

Step 4: Add Cranberries and Transfer to Baking Dish

Stir in the frozen cranberries, distributing them evenly throughout the mixture.
Pour the bread and custard mixture into a greased 13″x9″ baking dish, spreading it out evenly.

Step 5: Bake the Bread Pudding

Increase the oven temperature to 350°F.
Bake the bread pudding for 45 to 50 minutes, or until the top is golden brown and the pudding is set (it should no longer jiggle in the center).

Step 6: Cool the Bread Pudding

Transfer the baking dish to a wire rack and let the bread pudding cool until it’s just slightly warm, about 40 minutes.

Step 7: Make the Orange Icing

In a medium bowl, whisk together the confectioners’ sugar, melted butter, orange zest, and Grand Marnier (or orange juice) until smooth.

Step 8: Drizzle the Icing

1. Once the bread pudding has cooled slightly, drizzle the icing evenly over the top.
2. Serve warm and enjoy every bite of this comforting dessert!

Notes

Bread Choice: Use challah or brioche for the best results, as they soak up the custard beautifully. Slightly stale bread works even better.
Customize the Add-Ins: Swap cranberries for dried fruit, such as raisins or cherries, or add chocolate chips for an extra treat.
No Grand Marnier?: If you don’t have Grand Marnier, substitute with orange juice for a non-alcoholic option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Make Ahead: Prepare the bread pudding and store it (unbaked) in the refrigerator overnight. Bake fresh the next day.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes (including drying time for bread)
Category: Dessert
Method: Baking
Cuisine: American