Don’t toss that stale bread! Give it new life with our Cranberry Orange Bread Pudding. Bursting with juicy cranberries & citrusy zest, this easy dessert is a guaranteed crowd-pleaser.
I don’t know about you, but bread pudding is one of our family’s favorite go-to breakast comfort foods. We first fell in love with Classic Bread Pudding as kids because Jared’s mom would make it so tasty. It was one of the most simplest and cheapest breakfast-like desserts around. Let’s just say it inspired me to try this vibrant twist.
If you like this nostaligic recipe, you might like this Creamy Baked Rice Pudding, or this Apple Crisp.
Ingredients for Orange Cranberry Bread Pudding
Main Pudding:
- Eggs: Bind the bread together and create a custard base for the pudding.
- Vanilla extract: Adds a classic sweet and aromatic flavor.
- Milk: Helps to make the custard batter.
- Spices (cinnamon, nutmeg, all-spice): Warm the pudding with cozy winter flavors.
- Orange zest: Infuses a bright citrusy note.
- Sugar: Sweetens the pudding and helps give it a crispy crust.
- Cranberries: Add tartness and a burst of juicy fruitiness.
- Bread: The base of the pudding, soaking up the custard and becoming soft and flavorful.
Vanilla Glaze:
- Powdered sugar: Sweetens the glaze and gives it a smooth texture.
- Heavy cream: Thickens the glaze and adds a richness.
- Orange juice: Adds another layer of citrusy brightness and complements the cranberries.
How to Make Orange Cranberry Bread Pudding
Preheat oven to 350℉. Toss bread and cranberries in a greased pan. Whisk eggs, milk, spices, and extract, and zest then pour over bread. Let soak for 25 minutes. Bake 45-50 minutes until golden brown and firm. Cool 10 minutes, then drizzle with creamy vanilla glaze and enjoy!
Orange Cranberry Bread Pudding Recipe Tips
- Don’t skip the soak! It ensures even moisture distribution and prevents dry patches. Give it time to absorb that egg-custard goodness. No one wants a bare patch of dry bread!
- Spice it Up! Nutmeg, ginger, or even a pinch of cinnamon can add warmth and complexity. Don’t forget the citrusy zest for extra zing.
- Sweeten it! Sugar isn’t the only sweetener that can be used. Drizzle your pudding with honey, maple syrup, or even a fruity compote for a layered flavor surprise.
- Skip the glaze? Don’t! Vanilla glaze is a classic, but you could do a chocolate, caramel, or even a dusting of powdered sugar with a hint of cinnamon topping.
Storing Bread Pudding
- Leftovers? No problem! Let your pudding cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or in the oven for that fresh-baked taste.
- Freezing: Cool completely, portion your pudding, and wrap each tightly in plastic wrap before placing them in a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
FAQS
Can I use other types of bread?
Sure! Challah, brioche, or even croissants can work wonders. Just adjust the soaking time depending on the bread’s density.
Help! My bread pudding is runny!
It might need a bit longer in the oven. Check it every 5 minutes after the 45-minute mark.
Can I bake it ahead of time?
Yes, this can be. Bake it, cool it, and store it in the fridge for up to 3 days. Reheat it in the oven when you’re ready for your next cranberry-orange fix. I do advise to NOT add the vanilla sauce until right before serving or it may be reabsorbed.
Breakfasts to Try Today!
Decadent Orange Cranberry Bread Pudding
Equipment
- Oven adjusted to center rack position
- 9 x 13 casserole dish
- cutting board and knife
- Measuring cups and spoons
- zester
Ingredients
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon all-spice
- 1 tablespoon orange zest
- ½ cup granulated sugar
- 1¼ cups fresh cranberries
- 20 ounces sliced white bread
Vanilla Glaze
- 2 cups Powdered sugar
- 1 tablespoon Heavy cream
- 3 tablespoons Orange juice
Instructions
- Preheat the oven to 350℉.
- Grease a 13 x 9 pan with nonstick spray; set aside.
- Add the bread and cranberries, into the greased casserole dish and toss.
- In a large bowl, whisk the eggs, milk, spices, zest, and extract.
- Pour the mixture over the cranberries and bread. Let the bread mixture absorb the liquids for 25 mins.
- Bake for 45-50 minutes. The bread pudding will be golden browned, and firm to the touch. Inside will be moist, but not runny.
- Cool for 10 minutes before adding the glaze.
Vanilla Glaze
- Whisk all ingredients until thick and creamy; set aside.
- Pour over the warm bread pudding.
- Allow bread pudding to sit for ten minutes before enjoying!
Wow, your Orange Cranberry Bread Pudding looks like a taste of heaven! The vibrant colors from the cranberries and that citrusy zest must make every bite an explosion of flavors.
It says mix egg, milk, and spices. You do not mention milk in the ingredients.