Description
This Cranberry Bread Pudding is a delightful dessert featuring cubes of challah or brioche bread soaked in a rich custard infused with warm spices and orange zest, studded with tart frozen cranberries, then baked to a perfect set. Finished with a luscious orange-Grand Marnier icing, this comforting treat is ideal for festive occasions or cozy gatherings.
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 your oven to 200ºF (93ºC). Arrange the cubed bread in a single layer between two rimmed baking sheets. Bake, turning the sheets halfway through, until the bread is dry and slightly toasted, about 20 minutes. Allow to cool completely.
- Make the Custard and Soak Bread: In a large bowl, whisk together the whole eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and nutmeg until smooth. Gradually whisk in the heavy cream and whole milk. Add the toasted bread cubes into this custard mixture and toss gently to coat all pieces. Press the bread down with a spoon to help it fully submerge. Let it soak for 15 minutes to absorb the custard.
- Add Cranberries and Bake: Stir the frozen cranberries into the soaked bread mixture. Pour the entire mixture into a 13″ x 9″ baking dish, spreading evenly. Bake in a preheated oven at 350ºF (175ºC) until the pudding is set and slightly golden on top, about 45 to 50 minutes.
- Cool the Pudding: Remove the baking dish from the oven and transfer it to a wire rack. Let the bread pudding cool until it is just slightly warm, approximately 40 minutes.
- Prepare the Icing: While the bread pudding cools, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) in a medium bowl until smooth and well combined.
- Serve: Drizzle the prepared icing evenly over the slightly warm bread pudding before serving to add a bright, citrusy sweetness.
Notes
- Use challah or brioche bread for a rich, tender crumb that absorbs custard well.
- Drying the bread before soaking helps prevent sogginess and ensures a custardy yet structured pudding.
- Frozen cranberries add vibrant color and a tart contrast; fresh can be used but may alter texture slightly.
- Allowing the pudding to cool slightly before icing prevents the glaze from melting too much.
- Grand Marnier can be substituted with orange juice for a non-alcoholic version.
- Make ahead tip: The bread pudding can be assembled a few hours in advance and refrigerated before baking.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of recipe)
- Calories: 420
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 165 mg
