Cranberry Orange Bread Pudding That Slaps: Bright, Cozy, and Outrageously Good

Think your holiday dessert game is strong? This Cranberry Orange Bread Pudding will still show up and steal the spotlight. It’s tart, citrusy, custard-rich, and low-key addictive—like French toast’s cooler cousin who studied abroad and came back with great taste.

You’ll get pops of ruby cranberries, warm vanilla, and a silky orange-scented custard that hugs every bite. And the best part? It’s ridiculously simple to pull off, even if your oven intimidates you.

What Makes This Special

This isn’t your average bread pudding. Fresh orange zest and juice bring brightness that cuts through the richness, while cranberries add juicy bursts of tart flavor.

You get a layered experience: crunchy caramelized edges, soft custard centers, and that sweet-tart balance that keeps you coming back.

It’s also make-ahead friendly, super customizable, and works for brunch or dessert. Top it with a quick orange glaze or a scoop of vanilla ice cream for maximum flex. Honestly, it’s the kind of dessert people “just try a bite” of and then mysteriously need seconds.

What Goes Into This Recipe – Ingredients

• Day-old bread (12 cups, cubed; about 1 standard loaf).
  

  Brioche, challah, or French bread are ideal.

  
  
• Fresh or frozen cranberries (2 cups). If frozen, no need to thaw.
• Eggs (6 large).
• Whole milk (2 cups).
• Heavy cream (1 cup) for extra richness.
• Granulated sugar (3/4 cup) for the custard.
• Brown sugar (1/3 cup) for depth and caramel notes.
• Unsalted butter (4 tablespoons), melted, plus more for greasing.
• Orange zest (from 2 large oranges).
• Fresh orange juice (1/2 cup).
• Vanilla extract (2 teaspoons).
• Ground cinnamon (1 teaspoon).
• Salt (1/2 teaspoon) to balance sweetness.
• Optional add-ins: 1/2 cup chopped pecans or walnuts; 1/2 cup golden raisins.
• Optional finish: Powdered sugar for dusting, or a quick orange glaze (1 cup powdered sugar + 2–3 tablespoons orange juice).

Cooking Instructions

1. Prep the pan: Grease a 9×13-inch baking dish with butter. Preheat oven to 350°F (175°C).
2. Toast the bread (optional but recommended): Spread the cubed bread on a baking sheet and toast for 8–10 minutes until lightly dry.
   

   This helps it soak up custard like a champ.

   
   
3. Whisk the custard: In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, vanilla, cinnamon, and salt until smooth.
4. Combine: Add the bread to the custard and gently toss. Let it sit 10–15 minutes so the cubes absorb the mixture. Stir once halfway through.
   

   FYI, dry bread needs that time.

   
   
5. Add the fruit and nuts: Fold in cranberries and any optional nuts/raisins. Don’t overmix; you want even distribution without smashing the bread.
6. Assemble: Pour into the prepared dish. Drizzle melted butter over the top for golden edges.
7. Bake: Cover loosely with foil and bake 25 minutes.
   

   Remove foil and bake another 20–25 minutes until puffed, golden, and the center is just set. A knife should come out mostly clean with a little custard cling—perfect.

   
   
8. Rest: Let sit 10–15 minutes. This helps it firm up and slice cleanly.
9. Finish: Dust with powdered sugar or whisk the quick orange glaze and drizzle over the warm pudding.
   

   Serve plain, with whipped cream, or a scoop of vanilla ice cream if you’re feeling bold (you are).

   
   

How to Store

• Fridge: Cool completely, cover tightly, and refrigerate for up to 4 days.
• Reheat: Warm individual servings in the microwave for 30–60 seconds, or reheat the whole pan at 300°F (150°C) for 15–20 minutes, covered.
• Freezer: Wrap portions well and freeze up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutritional Perks

Yes, it’s a dessert, but there are some wins here. Cranberries are rich in antioxidants, and the orange zest brings vitamin C plus big flavor with zero extra sugar. Using whole milk and eggs adds protein and keeps you satisfied longer than a frosting-heavy cake.

Want to lighten it up?

Swap half the cream for milk, cut 2–3 tablespoons of sugar, and use a leaner bread like French loaf instead of brioche. Still delicious, still celebratory, just slightly less “treat yo’ self.”

Common Mistakes to Avoid

• Using fresh, soft bread: It won’t soak evenly and can go soggy. Day-old or lightly toasted bread is non-negotiable.
• Skipping the soak: The bread needs time to absorb the custard.
  

  Don’t rush it or you’ll get dry pockets.

  
  
• Overbaking: Aim for just set, not bone-dry. Custard continues to set as it cools—trust the process.
• Too much liquid from fruit: If using thawed frozen cranberries, pat them dry. Excess water dilutes flavor and texture.
• Forgetting salt: A pinch makes the sweetness pop.
  

  Bland desserts are a crime.

  
  

Recipe Variations

• Almond Cran-Orange: Add 1/2 teaspoon almond extract and 1/2 cup sliced almonds. Finish with toasted almonds on top.
• Chocolate Twist: Fold in 3/4 cup dark chocolate chunks for a bitter-sweet contrast. Dangerous in the best way.
• Maple Pecan: Swap 1/4 cup sugar for maple syrup and add 1/2 cup toasted pecans.
  

  Warm, cozy, very Vermont.

  
  
• Boozy Brunch: Stir 2 tablespoons Grand Marnier or Cointreau into the custard. Adults-only, obviously.
• Dairy-Light: Use 3 cups whole milk or a 50/50 mix of whole and 2%. Texture is slightly lighter but still custardy.
• Gluten-Free: Use your favorite GF brioche or challah-style loaf.
  

  Let it soak a bit longer—GF breads can be thirsty.

  
  

FAQ

Can I make this ahead?

Yes. Assemble up to the point of baking, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 extra minutes.

Perfect for holidays when you’ve got 19 other things going on.

Do I have to use brioche or challah?

Nope. They’re ideal for richness, but French bread or country loaf works great. Just avoid very soft sandwich bread—it turns mushy fast.

Can I use dried cranberries?

Yes.

Use 1 to 1 1/2 cups dried cranberries and soak them in warm orange juice for 10 minutes to plump. Drain before adding so you don’t throw off the custard ratio.

How do I know when it’s done?

The edges will be golden and slightly crisp, and the center will be set but still a little wobbly. Insert a knife—if it comes out mostly clean, you’re good.

If it’s wet and runny, bake another 5–10 minutes.

What can I serve it with?

Vanilla ice cream, whipped cream, crème anglaise, or a simple orange glaze. If it’s brunch, a dollop of Greek yogurt and a drizzle of honey is elite, IMO.

Can I cut the sugar?

Absolutely. Reduce granulated sugar by 2–3 tablespoons without losing structure.

The orange and cranberries keep the flavor lively even with a slight reduction.

Why is my bread pudding soggy?

Usually from insufficiently stale bread, not toasting, or too short a bake. Also check if your fruit added extra liquid—pat frozen cranberries dry if needed.

Final Thoughts

Cranberry Orange Bread Pudding is that rare dessert that’s bold and balanced—zingy citrus, tart berries, creamy custard, and toasty edges in one pan. It’s easy, impressive, and extremely forgiving, which is a dreamy combo for busy cooks.

Keep it classic or remix it with nuts, chocolate, or a splash of liqueur. Either way, prepare for compliments—lots of them—and maybe a request to bring it again next time. Deal?