Cranberry Orange Bread Pudding

cranberry orange bread pudding
Diana Rattray
Ratings (4)
  • Total: 55 mins
  • Prep: 0 mins
  • Cook: 55 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
332 Calories
18g Fat
35g Carbs
8g Protein
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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. 

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients and preheat oven to 350 F.

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

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

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

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

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

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

  8. Bake for 45 to 55 minutes, or until set.

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