Description
This Cranberry Bread Pudding is a decadent and comforting dessert featuring cubes of challah or brioche soaked in a rich custard with warm spices and tart cranberries, baked to perfection and topped with a luscious orange-Grand Marnier icing. Perfect for holiday gatherings or a cozy treat.
Ingredients
Scale
Bread Pudding
- 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 cups)
- 2 large eggs
- 3 large egg yolks
- 2/3 cup (145 g) packed dark brown sugar
- Zest of 1/2 navel orange
- 1 tsp. almond extract
- 1/2 tsp. ground cloves
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 2 cups heavy cream
- 2 cups whole milk
- 1 1/4 cups frozen cranberries
Icing
- 1 cup (115 g) confectioners’ sugar
- 4 Tbsp. unsalted butter, melted
- Zest of 1/2 navel orange
- 2 Tbsp. Grand Marnier or orange juice
Instructions
- Dry the bread: Preheat the oven to 200ºF. Arrange the bread cubes in a single layer between two rimmed baking sheets. Bake the bread, turning the sheets halfway through, until the bread is dry and crisp, about 20 minutes. Remove from the oven and let cool.
- Prepare the custard and soak the bread: In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and ground nutmeg until smooth. Gradually whisk in the heavy cream and whole milk. Add the cooled, dried bread cubes to the custard mixture and toss gently to coat all pieces. Press down on the bread with a spoon to ensure it is fully submerged. Let the bread soak for 15 minutes to absorb the custard.
- Add cranberries and bake: Stir in the frozen cranberries until evenly distributed. Transfer the bread and custard mixture into a 13″ x 9″ baking dish, spreading it out evenly. Bake in the preheated oven (350ºF) until the pudding is set and golden on top, about 45 to 50 minutes.
- Cool the pudding: Once baked, transfer the baking dish to a wire rack and let the bread pudding cool until just slightly warm, approximately 40 minutes.
- Make the icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) until the icing is smooth and well combined.
- Finish with icing: Drizzle the prepared icing over the warm bread pudding before serving for a sweet, citrusy finish.
Notes
- Using challah or brioche bread adds a rich, buttery flavor and soft texture to the pudding.
- Drying the bread before soaking helps prevent a soggy texture and ensures the pudding sets nicely.
- Frozen cranberries can be used directly without thawing, adding a tart contrast.
- For a boozy variation, substitute the orange juice in the icing with Grand Marnier or another orange liqueur.
- Store leftover bread pudding covered in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of recipe)
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 190mg
