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Cranberry Orange Bread Pudding is a tasty twist on a classic dessert. You’ll love how the tart cranberries and zesty orange flavors blend with the creamy, custardy bread base. It’s easy to make and perfect for cozy nights or holiday gatherings.
Want to try it? You’ll need bread cubes, cranberries, eggs, milk, orange zest, and a few spices. Mix it up, let it soak, and bake until golden. The result? A warm, comforting dessert that smells amazing and tastes even better.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make cranberry orange bread pudding:
- 6 cups day-old bread cubes
- 1 cup fresh cranberries
- 2 tablespoons orange zest
- 1/4 cup orange juice
- 4 eggs
- 2 cups milk or half-and-half
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Don’t have some ingredients? Try these swaps:
- Dried cranberries instead of fresh (use 3/4 cup)
- Lemon zest and juice if you’re out of oranges
- Almond milk for a dairy-free version
- Brown sugar in place of white for a richer flavor
Want to add more? Try these tasty extras:
- 1/2 cup chopped nuts (walnuts or pecans work great)
- 1/4 cup white chocolate chips
- A splash of Grand Marnier for grown-up flair
Remember, bread pudding is forgiving. Feel free to play with the ingredients to suit your taste!
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
Cut bread into 1-inch cubes and place them in the prepared dish. Sprinkle dried cranberries over the bread.
In a large bowl, whisk together:
- 6 eggs
- 3 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/4 cup orange juice
Pour this mixture over the bread and cranberries. Gently press down to make sure all bread is soaked.
Let it sit for 30 minutes to absorb the liquid.
Bake for 35-40 minutes until golden brown and set in the middle. The pudding should be puffy and slightly jiggly.
While it bakes, make the orange sauce. Melt 1/4 cup butter in a small pot. Add 1/2 cup brown sugar and 1/4 cup orange juice. Simmer for 5 minutes until thickened.
Serve the bread pudding warm with the orange sauce drizzled on top. Enjoy your tasty Cranberry Orange Bread Pudding!
Tips, Tricks & Storing
Want to make the best cranberry orange bread pudding? Here are some helpful tips:
Use stale bread for better texture. Day-old bread soaks up the custard better than fresh bread.
Don’t forget to zest your orange before juicing it. The zest adds extra flavor to your pudding.
Let the bread soak in the custard for at least 30 minutes before baking. This helps the flavors blend nicely.
For a crunchier top, sprinkle some coarse sugar over the pudding before baking.
To store your bread pudding, cover it tightly and keep it in the fridge. It will stay fresh for up to 3 days.
You can freeze leftover bread pudding for up to 3 months. Wrap it well in plastic wrap and foil to prevent freezer burn.
To reheat, warm individual portions in the microwave for about 30 seconds. For a whole dish, bake at 350°F for 10-15 minutes.
Try adding chopped nuts or white chocolate chips for extra texture and flavor.
Serve your bread pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream for a special treat.