Description

This Cranberry Bread Pudding transforms a classic dessert into a festive treat with tart cranberries, aromatic spices, and a rich orange-almond flavored custard. Toasted challah or brioche bread cubes are soaked in a creamy mixture, baked to golden perfection, and finished with a luscious orange-Grand Marnier icing. Perfect for holiday gatherings or cozy weekends.

Ingredients

Scale

Bread & Custard

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 teaspoon almond extract
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
2 cups heavy cream
2 cups whole milk
1 1/4 cups frozen cranberries

Icing

1 cup (115 g) confectioners’ sugar
4 tablespoons unsalted butter, melted
Zest of 1/2 navel orange (from previous)
2 tablespoons Grand Marnier or orange juice

Instructions

Dry the Bread: Preheat your oven to 200ºF (93ºC). Spread the bread cubes in a single layer across two rimmed baking sheets. Place them in the oven, turning the baking sheets halfway through to ensure even drying. Bake until the bread is dry and slightly toasted, about 20 minutes. Remove and let cool.
Mix Custard: 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 well combined. Gradually whisk in the heavy cream and whole milk to create a smooth custard mixture.
Soak the Bread: Add the dried bread cubes to the custard, tossing gently to coat all pieces. Press down on the bread with the back of a spoon to ensure it is mostly submerged in the custard. Let the bread soak in the mixture for 15 minutes so it absorbs the flavors and moisture thoroughly.
Add Cranberries and Bake: Fold the frozen cranberries into the soaked bread mixture. Transfer everything to a 13″ x 9″ baking dish and spread evenly. Bake in the oven at 350ºF (177ºC) until the pudding is set and golden around the edges, about 45 to 50 minutes.
Cool Slightly: Remove the baking dish from the oven and set on a wire rack. Allow the bread pudding to cool until it is just slightly warm, approximately 40 minutes, which lets it firm up and enhances the flavors.
Prepare Icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) until smooth and pourable.
Serve: Drizzle the orange-Grand Marnier icing over the warm bread pudding. Serve immediately for the best combination of textures and flavors.

Notes

For best results, use day-old challah or brioche bread to ensure the bread absorbs the custard without becoming too mushy.
Frozen cranberries can be substituted with fresh if preferred, but keep them slightly frozen for best texture in the pudding.
You can replace Grand Marnier with triple sec or freshly squeezed orange juice for a non-alcoholic version.
Make the bread pudding a few hours ahead; it reheats well covered in the oven at 300ºF (150ºC).
Use a serrated knife to cut the bread cubes to avoid crushing them and maintain texture.
Leftover bread pudding can be refrigerated for up to 3 days, reheat gently before serving.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cranberry bread pudding, holiday dessert, baked custard, challah bread pudding, festive dessert, orange almond bread pudding