Description
A warm and comforting Cranberry Bread Pudding featuring challah or brioche bread soaked in a spiced custard with orange zest and almond extract, baked to perfection and topped with a luscious orange-infused icing. This dessert balances tart cranberries and sweet brown sugar in a creamy, aromatic custard base, perfect 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 the oven to 200ºF (93ºC). Arrange the bread cubes in a single layer between two rimmed baking sheets. Bake, turning the sheets halfway through, until the bread is dry, about 20 minutes. Let the bread cubes cool completely.
- Prepare the Custard: In a large bowl, whisk together the eggs, egg yolks, dark brown sugar, orange zest, almond extract, ground cloves, kosher salt, and ground nutmeg until smooth. Gradually whisk in the heavy cream and whole milk to combine evenly.
- Soak the Bread: Add the dried bread cubes to the custard mixture and toss to coat all the cubes evenly. Gently press down on the bread with a spoon to fully submerge it in the custard. Allow the mixture to sit for 15 minutes, letting the bread absorb the liquid.
- Add Cranberries and Bake: Stir in the frozen cranberries until evenly distributed. Transfer the entire mixture to a 13″ x 9″ baking dish. Bake in the preheated oven until the pudding is set and golden at the edges, about 45 to 50 minutes.
- Cool the Pudding: Remove the baking dish from the oven and transfer to a wire rack. Let the bread pudding cool until just slightly warm, approximately 40 minutes.
- Make the Icing: In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, orange zest, and Grand Marnier (or orange juice) until smooth and pourable.
- Glaze and Serve: Drizzle the prepared icing evenly over the warm bread pudding. Serve immediately or allow to cool further before serving.
Notes
- If using fresh cranberries, you can substitute them for frozen; no need to thaw.
- To make ahead, prepare the soaked bread mixture, refrigerate overnight, then bake just before serving.
- For a boozy variation, soak the cranberries in a splash of Grand Marnier before adding to the mixture.
- Challah or brioche are preferred for their rich texture, but any sturdy white bread can work.
- Ensure the bread is fully dried before soaking to prevent a soggy pudding.
Nutrition
- Serving Size: 1/8 of recipe (approx. 190g)
- Calories: 410
- Sugar: 28g
- Sodium: 230mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 165mg
