Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe

I absolutely love sharing this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe because it’s one of those desserts that just hits the sweet spot between cozy and elegant. The tart cranberries mingle perfectly with the rich, custardy bread pudding, and that zingy orange-grand marnier icing on top? It takes it all to a whole new level. Whether you’re dreaming of a holiday brunch or a comforting weekend treat, this recipe absolutely delivers.

When I first tried this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe, I was hooked right away—it’s surprisingly simple but feels so special. You’ll find that it holds up beautifully for gatherings or even a make-ahead dessert, which is a total win when life gets busy. Plus, the combination of flavors is just something you won’t forget.

this …

Ingredients You’ll Need

Each ingredient in this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe plays a special role—from the soft, airy bread to the warming spices that round everything out. Here are some tips on picking the best ingredients to get that perfect result.

• Challah or brioche bread: These breads soak up the custard beautifully without falling apart; day-old bread is even better for texture.
• Eggs and egg yolks: They’re the backbone of the custard, giving it that silky richness.
• Dark brown sugar: Adds a deep, molasses-like sweetness that’s key for flavor complexity.
• Orange zest: Brings bright citrus notes that make the whole dessert pop.
• Almond extract: Just a hint enhances the nuttiness and warmth of the pudding.
• Spices (cloves, nutmeg): Ground cloves and nutmeg add subtle autumnal warmth—don’t skip them!
• Kosher salt: Balances sweetness and enhances all other flavors.
• Heavy cream and whole milk: They make the custard luscious and creamy.
• Frozen cranberries: You can use fresh too, but frozen work great to spread evenly without bleeding too much color.
• Confectioners’ sugar: For a smooth, sweet icing with just the right texture.
• Unsalted butter: Melted to add richness to the icing without making it greasy.
• Grand Marnier (or orange juice): That splash of liqueur brings an elegant flavor; if you skip alcohol, orange juice is a fine substitute.

Variations

I love playing around with this recipe depending on the season or who I’m serving it to. You can tweak the flavors or even swap out ingredients to make it your own. Here are a few ways I like to customize my Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe.

• Make it dairy-free: I’ve swapped heavy cream and milk for coconut milk and almond milk, and it still turns out rich and tasty.
• Mix up the berries: Adding fresh blueberries or raspberries gives a different fruity note my family goes crazy for.
• Spice it up: Sometimes I add cinnamon or cardamom to the custard for a warm twist, especially around the holidays.
• Nutty upgrade: Toasted pecans or walnuts sprinkled on top add a delightful crunch.

How to Make Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe

Step 1: Toast the bread cubes until they’re dry but not browned

Start by preheating your oven to 200ºF and spreading the bread cubes across two rimmed baking sheets in a single layer. Toasting the bread this way helps it absorb the custard mixture without turning mushy later on. I usually let them bake for about 20 minutes, tossing the bread gently halfway through to ensure even drying. Once done, let them cool completely before moving on.

Step 2: Whisk your custard mixture with spices and flavorings

In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and nutmeg until it’s smooth and fragrant. I always love when the kitchen fills with those warm spice scents at this stage—it’s like baking therapy! Then, slowly whisk in the heavy cream and whole milk to create your custard base.

Step 3: Combine bread and custard and let it soak

Add the toasted bread cubes to the custard mixture and toss gently until everything is well coated. Press the bread down with a spoon or spatula so it’s fully submerged in the custard—that’s a trick I discovered to get the best texture. Let the mixture sit for 15 minutes to soak up all those wonderful flavors. You’ll notice the bread soften perfectly without falling apart.

Step 4: Stir in cranberries and bake

After your bread has soaked, fold in the frozen cranberries gently to spread them throughout the pudding. Transfer everything to a 13″x9″ baking dish and smooth the top. Bake it for about 45 to 50 minutes until the pudding is set but still slightly wobbly in the center—that wobble is key for custardy perfection. Once baked, transfer the dish to a wire rack to cool for about 40 minutes until just warm.

Step 5: Whisk up the orange-grand marnier icing and drizzle

While the pudding cools, mix the icing by whisking together confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) until smooth and creamy. I love drizzling this over the slightly warm bread pudding so the icing seeps in a bit without melting completely. It adds that gorgeous, aromatic finish that everyone notices.

How to Serve Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe

Garnishes

I usually top my slices with a few fresh cranberries for a pop of color and a sprig of fresh mint to add a little brightness. Sometimes I sprinkle a handful of chopped toasted almonds on top for crunch, which pairs beautifully with the almond extract in the pudding. These small touches make it look so inviting at the table.

Side Dishes

This pudding stands well on its own, but I like to serve it alongside freshly brewed coffee or hot tea. For a heartier brunch, pair it with crispy bacon or a simple green salad dressed lightly with citrus vinaigrette to balance the richness beautifully.

Creative Ways to Present

For special occasions, I’ve served the pudding in ramekins for individual portions, which feels extra fancy. Another fun idea is to layer the pudding with whipped cream and candied orange slices in clear glasses for a stunning trifle-style dessert. Guests love how festive and personalized these presentations feel.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), I store them tightly covered in the fridge for up to four days. The bread pudding actually tastes even better the next day as the flavors meld. Make sure to add the icing fresh before serving to keep the texture delightful.

Freezing

I’ve frozen this pudding a couple of times when I made extra for holiday meals. Wrap portions tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating—just skip the icing until right before serving for the best texture.

Reheating

Reheat your bread pudding gently in a 325ºF oven for 15-20 minutes, covered loosely with foil to keep moisture in. Alternatively, microwave individual servings for about 30-40 seconds, but watch carefully to avoid drying out. Add the orange-grand marnier icing after reheating for that fresh, glossy finish.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe holds a special place in my heart because it brings together simple ingredients in such an unforgettable way. I always look forward to making it when I want to impress friends or enjoy a moment of cozy indulgence myself. I truly hope you try this recipe soon—you’ll be amazed at how approachable yet elegant it is, and I bet it’ll become a family favorite just like it is in mine.

Print