Cranberry Orange Bread Pudding
Cranberry Orange Bread Pudding is a delightful twist on a classic dessert. The warm, comforting texture of the bread pudding paired with zesty orange and tart cranberries creates a harmonious flavor profile that is perfect for any occasion. Whether served as a decadent brunch dish or a satisfying dessert, this bread pudding is sure to impress your guests and leave them wanting more. The infusion of orange zest adds brightness, while the cranberries provide a burst of freshness in each bite. This recipe is not just about taste; it’s also a celebration of textures, with the custardy interior beautifully contrasting with the slightly crisp top. It’s an indulgence that feels both luxurious and homely, making it a perfect choice for holiday gatherings or cozy family dinners.
Why You’ll Love This Recipe
- Flavorful Combination: The blend of tangy cranberries and refreshing orange zest elevates traditional bread pudding.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is approachable for cooks of all skill levels.
- Perfect Make-Ahead Dish: This bread pudding can be assembled ahead of time, making it a convenient option for entertaining.
- Versatile Serving Options: Enjoy it warm with glaze drizzled on top or even cold – it tastes delightful both ways.
- Crowd-Pleasing Dessert: With its comforting flavors and appealing presentation, it’s bound to be a favorite among family and friends.
Ingredients
- 4 cups (960 ml) whole milk
- 6 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (2 g) ground cinnamon
- 1/2 teaspoon (1 g) ground cloves
- 1/4 teaspoon (0.5 g) ground allspice
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 g) fresh orange zest
- 1 1/4 cups (150 g) fresh cranberries
- 1 loaf (about 14-16 oz or 400-450 g) of thick bread, cubed (day-old or crusty bread is preferred; brioche works best)
- 3 tablespoons (45 g) melted butter
- 1 to 1 1/2 cups (120-180 g) powdered sugar
- 1/2 teaspoon (2.5 ml) vanilla extract (for glaze)
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 1 teaspoon (5 g) orange zest (optional, for garnish)
Ingredient Notes
- Bread: Using day-old bread helps achieve the best texture. Brioche gives a rich flavor, but you can substitute with challah or sourdough.
- Cranberries: Fresh cranberries are ideal for their tart flavor; dried cranberries can be used, but they will alter the texture.
- Zest: Fresh zest not only enhances flavor but also adds a lovely aroma.
Kitchen Tools Needed
- 13×9-inch (33×23 cm) baking dish
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 13×9-inch (33×23 cm) baking dish with butter or non-stick spray.
- Layer half of the cubed bread evenly on the bottom of the prepared baking dish.
- Sprinkle the fresh cranberries over the bread layer.
- Top with the remaining bread cubes, ensuring an even distribution.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, cinnamon, cloves, allspice, sugar, and orange zest until well combined.
- Pour the egg mixture over the bread, ensuring all pieces are thoroughly soaked.
- Allow the mixture to sit for 25 minutes so the bread can absorb the liquid.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center jiggles slightly when moved.
- Let the bread pudding cool for at least 10 minutes before serving.
- While it cools, mix together melted butter, 1 cup of powdered sugar, vanilla extract, orange juice, and optional orange zest in a bowl. Adjust consistency with additional powdered sugar if needed.
- Drizzle the glaze over each slice before serving.
Cooking Tips
- Make sure to use medium to day-old bread for the best absorption of the custard mix.
- For added flavor, consider soaking the cranberries in orange juice for 30 minutes prior to using.
- If you want more orange flavor, add an extra teaspoon of orange zest to the egg mixture.
- Allow the bread pudding to cool for a while before slicing; this helps set the custard.
- This dish can easily be doubled for larger gatherings.
Variations
- Chocolate Chip Cranberry: Add 1 cup of chocolate chips to the berry layer for a chocolatey twist.
- Nutty Addition: Sprinkle in 1/2 cup of chopped pecans or walnuts for added crunch.
- Spiced Pumpkin: Substitute half the milk with pumpkin puree and add pumpkin spice to the custard mixture for a fall-inspired treat.
- Creamy Coconut: Replace half of the milk with coconut milk for a tropical flavor.
Serving Suggestions
Serve the bread pudding warm, drizzled with the orange glaze or topped with a scoop of vanilla ice cream. Freshly whipped cream also pairs beautifully, along with a sprinkling of extra cranberries and orange zest for garnish.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it is cooled completely before sealing.
Reheating Tips
To reheat, cover the bread pudding with foil and warm it in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. Alternatively, you can microwave individual portions on medium power for 30-45 seconds.
Nutrition Estimate
- Calories: 320
- Protein: 8 g
- Carbohydrates: 50 g
- Fat: 12 g
Recipe Summary Card
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12
- Cuisine: American
- Course: Dessert
- Calories: 320
Frequently Asked Questions
-
Can I make this bread pudding ahead of time?
Yes, you can assemble it a day in advance, cover, and refrigerate until ready to bake. -
What can I use instead of eggs?
For an egg replacement, try using a commercial egg substitute or a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). -
Can I freeze this bread pudding?
It can be frozen before baking; however, baked leftovers might lose their texture. Wrap well and store for up to 2 months. -
How can I make this vegan?
Substitute the eggs with flax eggs, the milk with almond or coconut milk, and use plant-based butter. -
Is it gluten-free?
To make it gluten-free, use gluten-free bread and ensure all other ingredients are certified gluten-free.
Conclusion
Cranberry Orange Bread Pudding is a delightful and versatile dessert that can brighten any table. Whether you’re celebrating a special occasion or simply indulging yourself, this comforting treat embodies warmth and flavor. Embrace the ease of making this dish, and savor every delicious bite!
Cranberry Orange Bread Pudding
Ingredients
Custard Mixture
- 4 cups whole milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 2 tablespoons fresh orange zest
Bread and Fruits
- 1 1/4 cups fresh cranberries Fresh cranberries are ideal for their tart flavor.
- 1 loaf thick bread, cubed (day-old or crusty bread preferred) Brioche works best.
Glaze
- 3 tablespoons melted butter
- 1 to 1 1/2 cups powdered sugar Adjust consistency with additional powdered sugar if needed.
- 1/2 teaspoon vanilla extract (for glaze)
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 13x9-inch (33x23 cm) baking dish with butter or non-stick spray.
- Layer half of the cubed bread evenly on the bottom of the prepared baking dish.
- Sprinkle the fresh cranberries over the bread layer.
- Top with the remaining bread cubes, ensuring an even distribution.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, cinnamon, cloves, allspice, sugar, and orange zest until well combined.
- Pour the egg mixture over the bread, ensuring all pieces are thoroughly soaked.
- Allow the mixture to sit for 25 minutes so the bread can absorb the liquid.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center jiggles slightly when moved.
- Let the bread pudding cool for at least 10 minutes before serving.
Glazing
- While it cools, mix together melted butter, 1 cup of powdered sugar, vanilla extract, orange juice, and optional orange zest in a bowl.
- Drizzle the glaze over each slice before serving.
