Cranberry Orange Bread Pudding Recipe

Total: 75 mins
Prep: 20 mins
Cook: 55 mins
Yield: 6 to 8 Servings

7 ratings

Nutritional Guidelines (per serving)
332	Calories
18g	Fat
35g	Carbs
8g	Protein

Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories	332
% Daily Value*
Total Fat 18g	23%
Saturated Fat 11g	55%
Cholesterol 160mg	53%
Sodium 135mg	6%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	3%
Protein 8g
Calcium 125mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

5 to 6 cups torn bread (brioche or rolls, about 8 ounces)
1/2 cup dried cranberries (coarsely chopped)
1/2 cup orange juice (about 2 oranges)
2 teaspoons orange 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

Gather the ingredients and preheat oven to 350 F.

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Butter a 9-inch square or 11x7-inch baking dish.

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In a large bowl, combine the torn bread, cranberries, orange juice and zest.

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In another bowl, whisk together the vanilla, butter, half-and-half, and eggs. Pour over the bread.

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Stir in the sugar and let the bread soak for about 5 minutes.

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Pour into prepared baking dish; place in a larger pan and place on rack in the oven.

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Pour very hot water into the larger pan, to a depth of about 1/2 inch.

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Bake for 45 to 55 minutes, or until set.

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Serve with vanilla sauce, whiskey sauce, or a little heavy cream.