Description
This Cranberry Orange Bread Pudding is a delightful blend of tart fresh cranberries and zesty orange flavors baked into a rich, custardy brioche base. Perfect for holiday breakfasts or cozy desserts, it features warming spices and a luscious orange glaze, creating a comforting, festive treat that serves 12.
Ingredients
Scale
Bread and Fruit
- 1 loaf thick bread, cubed (preferably day-old brioche, about 12 cups)
- 1 1/4 cups fresh cranberries
Custard Mixture
- 4 cups milk
- 6 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1 cup granulated sugar
- 2 Tbsp orange zest
Glaze
- 3 Tbsp butter, melted
- 1-1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp freshly squeezed orange juice
- 1 tsp orange zest (optional, for extra orange flavor)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish to prevent sticking, ensuring the bread pudding will not adhere to the sides during baking.
- Assemble the Bread and Cranberries: Spread half of the cubed bread evenly in the bottom of the prepared dish. Sprinkle fresh cranberries over the bread, then layer the remaining bread cubes on top for even distribution of fruit throughout the pudding.
- Mix the Custard: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, cloves, allspice, granulated sugar, and orange zest until fully combined and smooth, creating a richly spiced custard base for the bread.
- Add Custard to Bread: Pour the custard mixture evenly over the layered bread and cranberries, pressing lightly if needed to ensure all bread cubes absorb the liquid thoroughly.
- Rest and Bake: Let the mixture sit for 25 minutes at room temperature to allow the bread to soak up the custard completely. Then bake uncovered in the preheated oven for 45-50 minutes until the top is golden brown and the center is just set with a slight jiggle.
- Cool the Pudding: Remove the bread pudding from the oven and allow it to cool for at least 10 minutes, during which time it may slightly deflate, which is normal.
- Prepare the Orange Glaze: While the pudding cools, whisk together the melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and optional orange zest until smooth. Adjust the amount of powdered sugar to achieve a pourable glaze consistency.
- Serve: Drizzle the orange glaze over each slice of bread pudding before serving. Enjoy it warm or at room temperature for the best flavor and texture.
Notes
- Day-old brioche is preferred for its sturdy texture and rich flavor; fresh bread can be used if toasted slightly to dry out.
- The custard needs time to soak into the bread; don’t skip the 25-minute rest before baking.
- Adjust the amount of powdered sugar in the glaze to your preferred sweetness and thickness.
- This bread pudding can be refrigerated for up to 3 days and reheated gently before serving.
- For a dairy-free option, substitute milk with almond or oat milk and use vegan butter in the glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
