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Cranberry Orange Bread Pudding Recipe

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4 from 55 reviews

  • Author: Amina
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings

Description

A cozy and flavorful Cranberry Orange Bread Pudding made with tender bread cubes soaked in a rich custard infused with fresh cranberries, orange zest, cinnamon, and a hint of bourbon. Perfect for a comforting dessert or brunch treat, topped with crunchy pecans and served warm.

Ingredients

Bread

  • 8 cups cranberry orange bread, cut into 1.5 inch cubes (about a 9.5 inch loaf) or plain bread

Custard Mixture

  • 4 large eggs
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 2 1/2 cups heavy cream
  • 2 1/2 cups whole milk
  • 1/4 cup bourbon (optional)
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1 orange (zest and juice)
  • 1/2 teaspoon salt

Add-ins

  • 1 cup fresh cranberries
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the Bread: Cut the cranberry orange bread into 1.5 inch cubes and set them aside in a large mixing bowl. This ensures the bread pieces are evenly sized for soaking up the custard.
  2. Make the Custard: In a separate large bowl, whisk together the eggs, egg yolk, granulated sugar, heavy cream, whole milk, bourbon (if using), vanilla extract, cinnamon, orange zest and juice, and salt until fully combined and smooth.
  3. Combine Bread and Custard: Pour the custard mixture over the cubed bread in the large bowl. Toss gently to coat the bread evenly with the custard. Let this mixture sit for a few minutes so the bread absorbs the custard fully.
  4. Add Cranberries and Nuts: Fold the fresh cranberries and chopped pecans or walnuts (if using) into the bread and custard mixture, distributing them evenly throughout.
  5. Prepare the Baking Dish: Lightly coat a 9 by 13 inch baking dish with cooking spray to prevent sticking. Pour the bread pudding mixture into the dish and spread it out evenly. Cover loosely with plastic wrap or foil and let it sit at room temperature for 20 minutes to further absorb the custard.
  6. Preheat the Oven: Set the oven temperature to 325°F (163°C) to prepare for gentle baking.
  7. Bake the Pudding: Place the baking dish on the lower middle rack of the preheated oven. Bake for 45-50 minutes, or until the pudding is golden brown, puffed around the edges, and still slightly jiggly in the center.
  8. Cool Before Serving: Remove the pudding from the oven and allow it to cool for 30-45 minutes. This resting period lets the pudding set and makes it easier to serve.
  9. Serve and Garnish: Serve the bread pudding warm, optionally topped with additional chopped pecans or walnuts. It pairs wonderfully with whipped cream or ice cream for added indulgence.

Notes

  • If bourbon is not desired, simply omit it for a non-alcoholic version.
  • Stale or day-old bread works best as it absorbs the custard better without becoming mushy.
  • You can substitute fresh cranberries with frozen ones if fresh are unavailable; thaw and drain before adding.
  • Ensure not to overbake as the pudding will continue to set while cooling.
  • This bread pudding can be refrigerated for up to 3 days and reheated gently before serving.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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