Description
This Cranberry Orange Bread Pudding is a delightful twist on a classic comfort dessert featuring tart fresh cranberries, fragrant orange zest, and warm spices baked into a rich custard-soaked brioche base. Topped with a bright orange glaze, this cozy treat is perfect for holiday gatherings or any time you crave a fruity, spiced baked dessert.
Ingredients
Bread and Fruit
- 1 loaf thick bread, cubed (preferably day-old brioche, about 12 cups)
- 1 1/4 cups fresh cranberries
Custard
- 4 cups milk
- 6 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1 cup granulated sugar
- 2 Tbsp orange zest
Glaze
- 3 Tbsp butter, melted
- 1-1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp freshly squeezed orange juice
- 1 tsp orange zest (optional, for extra orange flavor)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish to prevent sticking.
- Assemble the Bread and Cranberries: Spread half of the cubed bread evenly in the bottom of the prepared dish. Sprinkle fresh cranberries over the bread, then layer the rest of the bread cubes on top for even distribution.
- Mix the Custard: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, cloves, allspice, granulated sugar, and orange zest until smooth and well combined.
- Add Custard to Bread: Pour the prepared custard mixture evenly over the layered bread and cranberries, ensuring all cubed bread is well soaked. Lightly press the bread down if needed to absorb the liquid.
- Rest and Bake: Let the mixture sit for 25 minutes to allow the bread to fully absorb the custard. Then bake uncovered for 45-50 minutes, or until the top is golden brown and the center is just set with a slight jiggle.
- Cool the Pudding: Remove from the oven and allow to cool for at least 10 minutes. It may deflate slightly as it cools, which is normal.
- Prepare the Orange Glaze: While the bread pudding is cooling, whisk together the melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and optional orange zest. Add more powdered sugar as needed until the glaze reaches a pourable consistency.
- Serve: Drizzle the orange glaze over each slice before serving. Enjoy warm or at room temperature.
Notes
- Day-old brioche is preferred for better texture and absorption of the custard.
- Allowing the bread pudding to rest before baking helps the custard fully soak into the bread for a moister result.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more orange juice for thinning.
- For a dairy-free version, substitute milk with plant-based milk and use a non-dairy butter alternative.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
