Description
This Cranberry Orange Bread Pudding is a delightful holiday dessert featuring layers of day-old brioche bread and fresh cranberries soaked in a fragrant custard infused with warm spices and orange zest. Baked to golden perfection and topped with a luscious orange glaze, this comforting dish is perfect for festive gatherings or cozy family dinners.
Ingredients
Scale
Bread Pudding
- 1 loaf thick bread, cubed (preferably day-old brioche, about 12 cups)
- 1 1/4 cups fresh cranberries
- 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
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking dish to prevent sticking.
- Layer 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.
- Make custard mixture: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, cloves, allspice, granulated sugar, and orange zest. Mix until all ingredients are thoroughly combined and the mixture is smooth.
- Soak bread with custard: 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 then bake: Let the mixture sit for 25 minutes, allowing 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. The bread pudding may deflate slightly as it cools – this is normal.
- Prepare 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 for a pourable glaze consistency.
- Serve with glaze: Drizzle the orange glaze over each slice before serving. Enjoy warm or at room temperature.
Notes
- Day-old brioche bread absorbs the custard better and gives superior texture.
- You can substitute frozen cranberries if fresh are not available, just thaw and drain first.
- Allowing the bread to soak for 25 minutes before baking ensures a moist pudding.
- For a dairy-free version, use almond or oat milk and a vegan butter substitute for the glaze.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more orange juice for thinness.
