Cranberry Orange Bread Pudding
Indulge in the cozy, citrus-kissed sweetness of Cranberry Orange Bread Pudding, the ultimate dessert that combines classic comfort with a festive twist. This decadent treat starts with cubes of day-old French or brioche bread, soaked in a luscious custard made from milk, heavy cream, orange juice, and fragrant vanilla. Studded with vibrant bursts of fresh or frozen cranberries and infused with zesty orange zest, this dish offers a perfect balance of tart and sweet flavors. A hint of ground cinnamon ties it all together before baking to golden perfection. Ideal for holiday gatherings or a special brunch, this bread pudding is irresistible when sprinkled with powdered sugar and served warm, topped with a dollop of whipped cream. Whether you're sharing it with loved ones or savoring it solo, this simple yet stunning dessert is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 8 cups Day-old bread (French or brioche)
- 1 cup Fresh or frozen cranberries
- 1 tablespoon Orange zest
- 0.5 cup Orange juice
- 2 cups Milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (optional, for topping)
- Whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Cut the day-old bread into 1-inch cubes and place them in the prepared baking dish.
In a medium mixing bowl, combine cranberries and orange zest. Sprinkle the mixture evenly over the bread in the baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, orange juice, melted butter, and ground cinnamon until smooth and well-combined.
Pour the custard mixture evenly over the bread and cranberries, pressing down gently with a spatula to ensure all the bread cubes are soaked.
Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set in the middle. A toothpick inserted should come out clean.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Dust the top with powdered sugar, if desired, and serve warm with whipped cream on the side.
Nutrition Facts
Calories |
8132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1677 mg | 559% | |
| Sodium | 10090 mg | 439% | |
| Total Carbohydrate | 1300.1 g | 473% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 363.1 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1564 mg | 120% | |
| Iron | 50.2 mg | 279% | |
| Potassium | 3407 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
