Cranberry Orange Bread Pudding Recipe

cranberry orange bread pudding
Diana Rattray
  • 55 mins
  • Prep: 0 mins,
  • Cook: 55 mins
  • Yield: 6 to 8 Servings
Ratings (4)

This delicious bread pudding is a great dessert choice for Thanksgiving or Christmas dinner, or any fall or winter meal. If possible, use a rich bread like brioche or challah.

Serve the pudding warm with a vanilla sauce or a drizzling of cream. 

What You'll Need

  • 5-6 cups torn bread (brioche or rolls, about 8 ounces)
  • 1/2 cup dried cranberries (coarsely chopped)
  • 2 oranges (1/2 cup juice and about 2 teaspoons zest)
  • 2 teaspoons vanilla extract
  • 4 tablespoons butter
  • 3 cups half-and-half (heated until hot but not boiling)
  • 4 large eggs
  • 1 cup granulated sugar

How to Make It

  1. Butter a 9-inch square or 11x7-inch baking dish. Heat oven to 350 F.
  2. In a large bowl, combine the torn bread, cranberries, orange zest, and juice.
  3. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs. Pour over the bread; stir in sugar.
  4. Let bread soak for about 5 minutes.
  5. Pour into prepared baking dish; place in a larger pan and place on rack in the oven.
  6. Pour very hot water into the larger pan, to a depth of about ½ inch.
  1. Bake for 45 to 55 minutes, or until set.
  2. Serve with vanilla sauce, whiskey sauce, or a little heavy cream.
Nutritional Guidelines (per serving)
Calories 332
Total Fat 18 g
Saturated Fat 11 g
Unsaturated Fat 6 g
Cholesterol 160 mg
Sodium 135 mg
Carbohydrates 35 g
Dietary Fiber 1 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)