Cranberry Orange Bread Pudding brings bright citrus and tart berries together in one warm, custardy casserole that’s perfect for holiday brunch or an easy make-ahead dessert. Because this baked custard uses day-old bread, it’s budget-friendly, too. You’ll love how the orange zest perfumes every bite, while juicy cranberries pop with flavor. And yes this Cranberry Orange Bread Pudding is simple enough for weeknights yet special enough for Christmas brunch. We’ll walk through ingredients, swaps, and step-by-step baking so your pan turns out golden, soft inside, and just the right kind of crisp on top.
At a Glance
- Servings: 8–10
- Prep Time: 15 minutes
- Soak Time: 15–20 minutes (or overnight)
- Bake Time: 45–55 minutes
- Total Time: 1 hour 15 minutes–1 hour 30 minutes
- Difficulty: Easy
- Estimated Cost: $8–$12
Table of Contents
Ingredients for Cranberry Orange Bread Pudding
Here’s exactly what you need for a perfectly balanced Cranberry Orange Bread Pudding—sweet, tart, creamy, and cozy.
- Day-old bread, cubed: 10 cups (about 1 lb / 450 g). Best options: brioche, challah, or sturdy country loaf.
- Fresh or frozen cranberries: 2 cups (about 200 g), no need to thaw if frozen.
- Orange zest: 2 tablespoons (from 2–3 oranges).
- Orange juice: 1 cup (240 ml), preferably freshly squeezed for bold flavor.
- Large eggs: 6.
- Milk: 2 cups (480 ml). Whole milk works best.
- Heavy cream: 1 cup (240 ml) for a richer custard (or add more milk if you prefer lighter).
- Granulated sugar: 3/4 cup (150 g) + 2 tablespoons for sprinkling.
- Vanilla extract: 2 teaspoons.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg (optional): 1/4 teaspoon.
- Fine sea salt: 1/2 teaspoon.
- Unsalted butter, melted: 3 tablespoons (42 g), for greasing and dotting.
Smart Swaps & Notes (Holiday Dessert Friendly)
- Bread: Use leftover bread (even slightly stale) for better soak. Gluten-free bread works; just expect a slightly more delicate texture.
- Dairy-free: Use unsweetened almond milk (or oat milk) + 1/2 cup (120 ml) canned coconut cream in place of heavy cream; swap butter with vegan butter.
- Sweetness: Prefer less sweet? Drop sugar to 1/2 cup (100 g) in the custard.
- Add-ins: 1/2 cup (80 g) white chocolate chips, chopped pecans, or a swirl of orange marmalade (2–3 tablespoons).
- Cranberry balance: If you’re sensitive to tartness, toss cranberries with 1–2 tablespoons sugar first.
Quick Substitution Table
| Ingredient | Possible Swap | Notes |
|---|---|---|
| Brioche/Challah | Country loaf/Texas toast | Use day-old for best soak |
| Heavy cream | Coconut cream or extra milk | Coconut adds faint tropical notes |
| Sugar | Light brown sugar | Deeper, caramel flavor |
| Butter | Vegan butter | Keeps texture similar |
| Orange juice | Tangerine or clementine juice | Still bright and citrusy |
Cranberry Orange Bread Pudding: Step-by-Step Instructions
These streamlined steps make this Cranberry Orange Bread Pudding almost hands-free.
- Prep the pan & bread
Preheat oven to 350°F (175°C). Grease a 9×13-inch (or similar 3-qt) baking dish with melted butter. Cut day-old bread into 1-inch cubes and add to the dish. Scatter cranberries over the bread.
- Whisk the orange custard
In a large bowl, whisk eggs, 3/4 cup (150 g) sugar, milk, heavy cream, orange juice, orange zest, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
- Combine & soak
Pour custard evenly over the bread and cranberries. Press gently so all cubes soak. Let sit 15–20 minutes so the custard absorbs (or cover and chill up to 12 hours for a make-ahead breakfast).
- Top & bake
Drizzle with remaining melted butter and sprinkle 2 tablespoons sugar on top. Bake 45–55 minutes until puffed, golden, and just set in the center. The internal temp should reach about 160°F (71°C). If it browns too quickly, tent with foil for the last 10–15 minutes.
- Rest & serve
Cool 10–15 minutes to set. Serve warm. For extra polish, finish with a quick orange glaze, vanilla sauce, or a dusting of powdered sugar.
Doneness Cues vs. Bake Time
| Bake Time | What You Should See | What You Should Feel |
|---|---|---|
| 35–40 min | Lightly golden edges | Very jiggly center—needs more time |
| 45–50 min | Golden top, puffed edges | Center jiggles slightly, custard mostly set |
| 50–55 min | Deep golden, possibly domed | Knife near center comes out mostly clean |
Pro Tips & Variations for Orange Cranberry Bread Pudding
Want a bakery-style Cranberry Orange Bread Pudding every time? Try these:
- Use rich bread. Brioche or challah soaks up custard like a sponge and bakes up tender. However, if you only have sandwich bread, lightly toast it to dry it out first.
- Balance tartness. Cranberries are naturally tart. Therefore, tossing them with a tablespoon or two of sugar keeps the flavor lively, not puckery.
- Zest first, then juice. It’s easier to zest whole oranges. Furthermore, fresh zest delivers that bold holiday dessert aroma.
- Avoid soggy spots. Press the bread into the custard and let it sit briefly. Additionally, rest after baking so the custard finishes setting.
- Make-ahead magic. Assemble the pan the night before. Then bake straight from the fridge, adding 5–10 minutes to the bake time.
- Vegan twist. Use plant-based milk + coconut cream, vegan butter, and a custard binder like 1/4 cup (30 g) cornstarch whisked into the liquid.
- Gluten-free route. GF brioche or soft white GF bread keeps the same mood; just handle gently.
- Flavor boosters (baked custard style). Add a teaspoon of orange extract for extra citrus, or a 1/2 teaspoon almond extract for a bakery aroma.
- Topping ideas. Toasted pecans, a stripe of orange marmalade, or a drizzle of vanilla custard sauce turn it into a showpiece.
Serving Suggestions for Cranberry Orange Bread Pudding
This citrus-kissed bread pudding fits any table—from Thanksgiving and Christmas brunch to a relaxed Sunday dessert.
- Dessert-forward: Serve warm with vanilla sauce, orange glaze, or a scoop of vanilla ice cream.
- Brunch-ready: Add whipped cream and a quick cranberry-orange compote (simmer cranberries with a splash of orange juice and sugar).
- Balance the plate: Pair with savory eggs or turkey sausage for a sweet-salty spread.
- Holiday dessert board: Slice squares and serve alongside fresh orange wedges, candied pecans, and dark chocolate shards.
- Garnish cues: A little extra orange zest on top looks festive and boosts aroma.
Because this Cranberry Orange Bread Pudding is a classic dessert casserole, it travels well. So, if you’re headed to a potluck, bake it in a disposable pan and glaze on arrival.
Storage & Reheating (Best Practices for Bread Pudding)
- Refrigerate: Cool completely; cover and refrigerate 3–4 days.
- Freeze: Wrap tightly and freeze 2–3 months. For neat squares, freeze in the pan, then cut and rewrap.
- Reheat (oven): 300°F (150°C), cover with foil, 15–20 minutes for a pan or 8–10 minutes for individual pieces. Remove foil for 2–3 minutes to re-crisp the top.
- Reheat (microwave): 50–70% power in 30-second bursts until warm. Then, for texture, pop under the broiler 1–2 minutes.
- Avoid drying out: Add a spoonful of milk or orange juice before reheating if it seems dry.
Troubleshooting Cranberry Orange Bread Pudding
- Center too wet or eggy? It’s likely underbaked. Return to the oven, tent with foil, and bake 5–10 more minutes until the center reaches about 160°F (71°C).
- Top browning too quickly? Tent with foil earlier. Also, place the rack one notch lower.
- Too tart? Your cranberries may be extra sharp. Next time, toss them with 2 tablespoons sugar or add 2–3 tablespoons orange marmalade to the custard.
- Dry or rubbery texture? Usually overbaked or bread too dry. Reduce bake time slightly and be sure to soak the bread at least 15 minutes before baking.
- Custard curdled? Heat was too high or it baked too long. Bake at 350°F (175°C) and pull when just set.
- Not enough orange flavor? Increase zest by 1 teaspoon or add 1/2 teaspoon orange extract.