Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe

If you’re looking for a cozy dessert that’s bursting with holiday spirit, this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe is an absolute winner. I love how the tartness of the cranberries plays off the smooth, rich custard soaked in chunks of brioche or challah—it feels like a warm hug in a bowl. The icing, infused with a little kick from Grand Marnier and fresh orange zest, adds that perfect zesty sweetness that takes it up a notch.

This dessert works incredibly well not just during the holidays but anytime you want a comforting, yet a bit fancy, treat that impresses without too much fuss. When I first tried this recipe, what struck me was how it combined classic bread pudding elements with those bright citrus and boozy notes that stop people in their tracks. You’ll find that making this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe becomes a celebration in your kitchen every time!

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Ingredients You’ll Need

Each ingredient in this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe works in harmony — the rich brioche or challah soaks up the creamy custard beautifully, while the fresh cranberries pop with bright flavor. Don’t skip the orange zest and Grand Marnier; they add that unforgettable citrus note that makes this dessert sing.

• Challah or Brioche Bread: Soft, slightly sweet bread is key since it soaks up the custard without turning mushy.
• Eggs and Egg Yolks: These give the custard its silky texture and help the pudding set firm but tender.
• Dark Brown Sugar: Adds rich, caramel-like sweetness and depth.
• Orange Zest: Freshly grated zest gives a fragrant citrus kick that brightens the dish.
• Almond Extract: A subtle nutty note that enhances the warm spices.
• Ground Cloves and Nutmeg: Classic warming spices that create cozy flavor layers.
• Kosher Salt: Balances sweetness and brings out all the flavors.
• Heavy Cream and Whole Milk: These enrich the custard for a luscious texture.
• Frozen Cranberries: Use frozen for easy prep and a nice texture burst in every bite.
• Confectioners’ Sugar: For the icing’s smooth, melt-in-your-mouth sweetness.
• Unsalted Butter: Adds richness to the orange-Grand Marnier icing.
• Grand Marnier or Orange Juice: Grand Marnier gives a boozy depth, but straight orange juice works great if you prefer no alcohol.

Variations

I often tweak this Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe depending on the season or my mood. You can easily customize the fruit or spices to make it your own — that’s what makes this recipe a keeper in my kitchen!

• Substitute Fruit: I’ve swapped cranberries for tart cherries or blueberries when fresh cranberries weren’t available, and it works wonderfully.
• Dairy-Free Version: Try using coconut milk and dairy-free butter in both the pudding and icing for a delicious alternative.
• Spice Variations: Adding a bit of cinnamon or cardamom adds extra warmth that’s especially nice in colder months.
• Alcohol-Free Icing: When serving kids or teetotalers, replacing Grand Marnier with fresh orange juice keeps the citrus flavor without the booze.

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

Step 1: Drying the Bread Cubes

Start by preheating your oven to 200ºF. Spread your cubed challah or brioche evenly across two rimmed baking sheets. This slow toasting process dries the bread without browning it, which helps the pudding soak up the custard without turning soggy. Be sure to flip the baking sheets halfway through (around 10 minutes) to get even drying. It usually takes about 20 minutes total—feel free to keep an eye and adjust if needed.

Step 2: Whisking the Custard and Soaking the Bread

In a large bowl, whisk together the eggs, egg yolks, and brown sugar until smooth and a bit frothy. Add in the orange zest, almond extract, cloves, salt, and nutmeg, whisking again to combine those lovely warm spices. Then pour in the heavy cream and whole milk, giving it one last whisk. Toss the dried bread cubes into this mixture and press them gently with a spoon to fully submerge—this step is critical for perfect custard-soaked bread. Let everything sit for 15 minutes so the bread absorbs the flavors and liquid evenly.

Step 3: Adding Cranberries and Baking

Gently fold in the frozen cranberries, distributing them evenly among the bread. Transfer everything to a buttered or nonstick 13″x9″ baking dish and spread into an even layer. Bake at 325°F (a common bread pudding baking temp) for about 45 to 50 minutes until the custard is set but still has a slight wobble in the middle. You want it fully cooked but moist and tender. After baking, move the dish to a wire rack and let it cool until just slightly warm, about 40 minutes; this resting time helps the pudding settle perfectly.

Step 4: Making and Drizzling the Orange-Grand Marnier Icing

While the pudding rests, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) in a medium bowl until smooth and glossy. The icing should be pourable but not too runny—you want it to drape over the pudding like a silk ribbon. Drizzle the icing liberally over the slightly warm bread pudding for a gorgeous finishing touch that adds citrus brightness and subtle boozy warmth.

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

Garnishes

I like to top this pudding with a sprinkle of chopped toasted almonds or pistachios for a bit of crunch, and sometimes a few fresh cranberries or a twist of orange peel to make it extra festive. The contrast in texture and the pop of color make it feel like a dessert that’s truly special.

Side Dishes

This bread pudding pairs nicely with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to add cooling richness. For something less sweet, a side of lightly sweetened Greek yogurt mixed with honey and chopped nuts works beautifully as well.

Creative Ways to Present

For holiday gatherings, I’ve served this pudding in individual ramekins, drizzled with icing and sprinkled with edible gold flakes for that extra wow factor. You could also turn it into parfaits layered with whipped cream and orange segments to impress brunch guests or a cozy dinner party.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover bread pudding tightly with plastic wrap and store it in the fridge for up to 4 days. It actually tastes even better the next day once the flavors have further melded together.

Freezing

If I want to save some for later, I freeze individual portions wrapped in foil and placed in a freezer bag for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

To reheat, I pop the pudding in a 325°F oven for 15-20 minutes until warmed through—this helps keep the custard creamy without drying out. You can also use the microwave for convenience but watch carefully to avoid overcooking.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Orange-Grand Marnier Icing Recipe holds a special place in my heart because it marries comfort and elegance so effortlessly. Whether it’s a holiday dinner or a weekend treat, I genuinely enjoy the way it fills the house with inviting aromas and brings people together at the table. I can’t wait for you to try making this recipe and hear how it becomes a beloved favorite in your kitchen, just as it has in mine.

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