Cranberry Bread Pudding with Orange Almond Glaze Recipe

If you’ve been searching for a cozy, festive dessert that’s both comforting and packed with flavor, this Cranberry Bread Pudding with Orange Almond Glaze Recipe is going to be your new favorite. I absolutely love how the tartness of the cranberries pairs perfectly with the warmth from the spices and the sweet, velvety texture of the custardy bread pudding. It’s one of those recipes you’ll find yourself coming back to, especially around the holiday season or whenever you want something a little special but still easy to make.

When I first tried this recipe, I was amazed at how a few simple ingredients could transform leftover bread into something so incredible. The orange almond glaze on top really sets it apart, adding a zesty, nutty brightness that cuts through the richness beautifully. Whether you’re serving it for brunch, a comforting dessert, or an impressive potluck dish, this Cranberry Bread Pudding with Orange Almond Glaze Recipe delivers every time.

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Ingredients You’ll Need

These ingredients come together beautifully, giving you a tender bread pudding with a luscious, citrusy orange almond glaze. Picking quality bread and fresh zest will really elevate the final dish.

• Challah or brioche bread: I prefer day-old bread as it soaks up the custard just right without turning mushy.
• Eggs and egg yolks: These create that rich custard base that holds the pudding together perfectly.
• Dark brown sugar: Adds a deep, molasses sweetness with a hint of caramel.
• Orange zest: Fresh zest is key here — it’s what brightens the entire recipe.
• Almond extract: It gives a subtle nuttiness that complements both the bread and glaze.
• Ground cloves and nutmeg: Warm spices that bring cozy depth to the pudding.
• Kosher salt: Just a pinch to balance all the sweetness.
• Heavy cream and whole milk: The perfect combo for a silky custard.
• Frozen cranberries: Tart and vibrant, these hold their shape well and infuse the pudding with bursts of flavor.
• Confectioners’ sugar: For a smooth, sweet glaze that’s not grainy.
• Unsalted butter: Melted butter enriches the glaze with creamy goodness.
• Grand Marnier or orange juice: Adds a lovely depth and fruity kick to the glaze.

Variations

I like to switch things up depending on the season or what I have on hand. This Cranberry Bread Pudding with Orange Almond Glaze Recipe is flexible, so feel free to make it your own!

• Use fresh cranberries: When cranberries are in season, fresh ones add an extra pop and less frostiness to the pudding.
• Swap the nuts: Add chopped almonds or walnuts inside the pudding for added crunch and texture.
• Dairy-free version: Substitute coconut milk and a vegan butter alternative — it still tastes wonderful.
• Spice it different: Try cinnamon instead of cloves and add a dash of ginger to change the warming spice notes.

How to Make Cranberry Bread Pudding with Orange Almond Glaze Recipe

Step 1: Toast the Bread to Perfection

Start by preheating your oven to 200ºF and arranging your cubed bread in a single layer on two rimmed baking sheets. Toasting the bread gently dries it out without browning, which helps it soak up the custard evenly without getting soggy. Flip the sheets halfway through, and after about 20 minutes, your bread cubes will be perfectly ready to absorb all those delicious flavors. This step makes a huge difference—I used to skip it and ended up with a mushy pudding every time.

Step 2: Whisk the Custard and Combine

In a large bowl, whisk together the eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt, and nutmeg until smooth. Then slowly whisk in the heavy cream and whole milk. Pour this rich mixture over your toasted bread cubes and toss everything gently to coat. I like to press down a bit with a spoon to make sure the bread is fully submerged—this helps the pudding come out custardy and evenly soaked. Let it sit for about 15 minutes so the bread absorbs all that delicious custard.

Step 3: Add Cranberries and Bake

After the bread has soaked, gently fold in the frozen cranberries. They’ll add those lovely bursts of tartness throughout the pudding. Transfer the mixture to a 13″x9″ baking dish and bake at 325ºF for 45 to 50 minutes until the pudding is set but still slightly jiggly in the center. You’ll know it’s done when the top is golden and the edges look set. Resist the urge to overbake—it will continue to firm up as it cools.

Step 4: Cool and Glaze

Let the bread pudding cool on a wire rack until it’s just slightly warm, about 40 minutes. Meanwhile, whisk the confectioners’ sugar, melted butter, orange zest, and Grand Marnier or fresh orange juice in a bowl until smooth and glossy. Drizzle this vibrant glaze over the pudding right before serving. The glaze sets slightly upon contact, adding a wonderful citrusy sheen that makes this dessert feel so special.

How to Serve Cranberry Bread Pudding with Orange Almond Glaze Recipe

Garnishes

I like to sprinkle a little extra orange zest and toasted slivered almonds on top of the glaze for a bit of color and crunch. Fresh mint leaves also add a lovely pop of green and fresh aroma. For a festive touch, toss on some fresh cranberries or even a dusting of powdered sugar right before serving.

Side Dishes

This bread pudding stands well on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream if you like it extra indulgent. A hot cup of coffee or tea is my go-to drink to balance the sweetness and spice perfectly.

Creative Ways to Present

For holiday gatherings, I love serving the pudding in a pretty ceramic dish and drizzling the glaze right at the table for a little ‘wow’ moment. You can also portion it into individual ramekins, drizzle the glaze, and garnish for a more elegant presentation. Adding edible flowers or gold leaf accents makes it truly unforgettable for special occasions.

Make Ahead and Storage

Storing Leftovers

I store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Make sure to keep the glaze separate if possible or drizzle a fresh batch just before serving to prevent it from getting too soft.

Freezing

This recipe freezes really well! I freeze portions wrapped tightly in plastic wrap and then aluminum foil to avoid freezer burn. When I’m ready, I thaw overnight in the fridge and reheat gently in the oven.

Reheating

I reheat leftover bread pudding in a 325ºF oven, covered loosely with foil, for about 15-20 minutes to keep it moist. Then I drizzle fresh glaze or add a scoop of ice cream right before serving. Microwaving can be uneven and sometimes drys it out, so the oven is always my preferred method.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Orange Almond Glaze Recipe holds a special place in my heart because it brings that perfect mix of comforting warmth and bright citrus freshness all in one bite. I love sharing it at family gatherings and have seen how even those who don’t usually go for bread pudding find themselves asking for seconds. Give this recipe a try—you’ll enjoy the cozy yet elegant vibe it brings to your table, and I promise it’ll become a staple you return to year after year.

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