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Cranberry Bread Pudding with Orange and Almond Recipe

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★★★★★

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.

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
  • 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

Find it online: https://kitchenbyclara.com/cranberry-bread-pudding-with-orange-and-almond-recipe/