Cranberry Bread Pudding with Orange and Almond Recipe

Introduction

Cranberry Bread Pudding is a comforting dessert that combines the rich flavors of challah or brioche with zesty orange and tart cranberries. This warm, custardy treat is perfect for cozy gatherings or a special holiday brunch.

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
• 1/2 navel orange, zested
• 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
• 2 tbsp Grand Marnier or orange juice

Instructions

1. Step 1: Preheat the oven to 200ºF. Arrange the bread cubes in a single layer between two rimmed baking sheets. Bake, turning the sheets halfway through, until the bread is dry, about 20 minutes. Remove and let cool.
2. Step 2: 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 well combined.
3. Step 3: Whisk in the heavy cream and whole milk. Add the cooled bread cubes and toss to coat thoroughly. Press down on the bread with a spoon to submerge it in the custard. Let the mixture sit for 15 minutes so the bread absorbs the liquid.
4. Step 4: Gently fold the frozen cranberries into the soaked bread mixture. Transfer everything to a 13″x9″ baking dish, spreading evenly.
5. Step 5: Bake the pudding until it is set and lightly golden, about 45 to 50 minutes.
6. Step 6: Remove from the oven and place the baking dish on a wire rack. Let the pudding cool until it is just slightly warm, approximately 40 minutes.
7. Step 7: Meanwhile, prepare the icing. In a medium bowl, whisk together the confectioners’ sugar, melted butter, orange zest, and Grand Marnier (or orange juice) until smooth.
8. Step 8: Drizzle the icing over the warm bread pudding before serving.

Tips & Variations

• Use day-old or slightly stale bread for the best texture and absorption.
• Swap frozen cranberries for fresh ones if available, but reduce soaking time to prevent excess moisture.
• For a boozy touch, add a splash of rum or brandy to the custard mixture.
• To make it dairy-free, substitute coconut milk and a plant-based cream alternative.
• Consider adding chopped nuts like pecans or walnuts for extra crunch.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or reheat the entire dish at 325ºF until heated through. The icing is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the bread custard mixture a few hours before baking. Keep it refrigerated during the soaking period, then bake just before serving for fresher results.

What type of bread works best for this recipe?

Challah or brioche bread are ideal because of their rich, buttery texture, but other soft breads like French bread or white sandwich bread can also work well.

Cranberry Bread Pudding with Orange and Almond Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

This Cranberry Bread Pudding is a comforting and festive dessert featuring cubes of toasted challah or brioche soaked in a rich custard flavored with orange zest, almond extract, and warm spices, studded with tart cranberries, and finished with a luscious orange-Grand Marnier icing. Perfect for holiday gatherings or any cozy occasion, this baked bread pudding combines tender texture with bright citrus and spice notes for an irresistible treat.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 1/2 navel orange, zested
• 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
• 2 tbsp Grand Marnier or orange juice
• Orange zest (from 1/2 navel orange, reserved from above)

Instructions

1. Toast the Bread: Preheat your oven to 200ºF. Spread the cubed challah or brioche in a single layer between two rimmed baking sheets. Bake for about 20 minutes, turning the trays halfway through, until the bread is dry and slightly toasted. Remove 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 smooth. Gradually whisk in the heavy cream and whole milk to combine thoroughly.
3. Soak Bread Cubes: Add the toasted bread cubes to the custard mixture and gently toss to coat all pieces evenly. Press down with a spoon to submerge the bread fully and allow it to soak for 15 minutes, letting the bread absorb the custard flavors.
4. Add Cranberries and Transfer: Stir the frozen cranberries into the soaked bread mixture. Pour the entire mixture into a 13 by 9-inch baking dish, spreading it evenly.
5. Bake the Pudding: Bake the bread pudding in the preheated oven at 350ºF (adjusted oven temp from typical baking) for 45 to 50 minutes until the custard is set and the top is lightly golden.
6. Cool Slightly: Remove the baking dish from the oven and transfer it to a wire rack. Let the bread pudding cool until it is just slightly warm, approximately 40 minutes.
7. Prepare the Icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, reserved orange zest, and Grand Marnier or orange juice until the mixture is smooth and pourable.
8. Drizzle Icing: Drizzle the prepared icing evenly over the cooled bread pudding before serving, adding a sweet and citrusy finish.

Notes

• Using challah or brioche ensures a rich and tender texture; sturdy white bread can be a substitute but alter soaking time accordingly.
• Toast the bread cubes at a low temperature to dry them without browning for better custard absorption.
• Frozen cranberries add juicy bursts of tartness and can be swapped with fresh cranberries if available.
• Letting the pudding cool slightly helps the custard set fully before adding the icing.
• Grand Marnier can be substituted with orange juice for a non-alcoholic version.
• Make sure to zest the orange carefully to avoid bitterness from the white pith.

Keywords: bread pudding, cranberry dessert, holiday dessert, baked pudding, orange zest, almond extract, challah bread, brioche, custard dessert