If you’re searching for the ultimate cozy dessert that brings a burst of brightness to your evenings, this Cranberry Orange Bread Pudding is about to steal your heart. It’s everything you want in a sweet treat: simple to make, packed with juicy cranberries, kissed with zesty orange, and topped with a dreamy glaze. Even better, it’s perfect for busy weeknights or last-minute gatherings—this recipe comes together with everyday ingredients and a few straightforward steps. Each bite offers creamy, custardy goodness, a hint of tartness, and citrus that wakes up the senses. Bread pudding doesn’t get much more delicious—or easier—than this!

Why You’ll Love This Recipe

Ridiculously Easy: Minimal prep, basic mixing, and almost zero fuss. If you can cube bread and whisk, you can make this!
Cozy, Comforting Flavors: That dreamy mix of sweet custard, fresh cranberries, and bright orange feels like a warm hug.
Perfect for Any Occasion: Whether it’s a weeknight treat or a holiday table centerpiece, this bread pudding fits right in.
Flexible & Forgiving: Stale bread? Perfect. Too many cranberries on hand? The more, the merrier. There’s no way to mess this up!

Ingredients You’ll Need

Gather up these simple, flavorful ingredients to create a showstopper with hardly any effort:

Milk: The base of a rich, creamy custard that soaks into every cube of bread.
Eggs: Keep everything set and lend that classic bread pudding texture.
Vanilla Extract: Adds fragrant sweetness—don’t skip it!
Cinnamon, Cloves, and Allspice: These spices create a gentle warmth and make the flavor pop, especially against the citrus.
Granulated Sugar: Sweetens the pudding itself and helps those edges get beautifully golden.
Orange Zest: Not just for decoration—the zest infuses the custard and the glaze with pure orange flavor.
Fresh Cranberries: Their tartness balances the sweetness and cuts through the richness. Frozen works, but fresh really dazzles.
Bread (Crusty or Day-Old): For best results, use a sturdy bread like brioche; it soaks up custard while holding its shape. Day-old is ideal!
Butter (Melted): For the glaze, adds richness and helps everything come together.
Powdered Sugar: The secret to a super-smooth, luscious glaze.
Orange Juice: Delivers bright citrusy zing in the glaze.
Optional: Extra Orange Zest for Glaze: Pump up the orange even more. Highly recommended if you’re an orange lover!

Tip: This recipe is forgiving. Don’t worry if your bread is a little stale or your cranberries aren’t perfect—bread pudding loves a little imperfection!

Variations

Craving a twist, or need to work with what’s in your pantry? Here are some fun ways to play:

Different Fruit: Swap cranberries for dried cherries, blueberries, or raspberries—even chopped apples for a mellow, sweet take.
Nuts: Scatter chopped walnuts or pecans between the bread for crunch.
Chocolate: A handful of white chocolate chips folded in with the cranberries gives a bakery-worthy upgrade.
Citrus: Can’t find oranges? Lemon zest and juice add a fresh twist, or try blood orange for gorgeous color.
Dairy-Free: Substitute plant-based milk and vegan butter for a dairy-free treat.

How to Make Cranberry Orange Bread Pudding

Step 1: Prepare Your Pan and Bread

Preheat your oven to 350°F and grease a 13×9-inch baking dish. Spread half of your cubed bread in an even layer, sprinkle cranberries over it, and top with the rest of the bread.

Step 2: Mix the Custard

In a bowl, whisk together eggs, milk, vanilla extract, cinnamon, cloves, allspice, granulated sugar, and orange zest until completely smooth and combined.

Step 3: Assemble and Soak

Pour the egg custard evenly over the bread and cranberries, making sure every piece is well coated. Use a spoon to gently press down the bread so it soaks up all the liquid. Let it sit for 25 minutes; this short soak is what gives every bite that signature creaminess.

Step 4: Bake

Bake for 45–50 minutes, or until the top is golden and the center barely jiggles when nudged. It will puff and might look dramatic—don’t panic! It’ll settle as it cools.

Step 5: Prepare the Orange Glaze

While the pudding cools for at least 10 minutes, whisk melted butter, powdered sugar, vanilla extract, fresh orange juice, and a little more orange zest. If the glaze is too thin, add up to another ½ cup of powdered sugar until it’s thick but pourable.

Step 6: Serve

Drizzle generous streams of glaze over each slice. That luscious, citrusy icing is the secret to making this pudding special!

Note: The pudding may deflate as it cools—this is totally normal, so don’t worry!

Pro Tips for Making the Recipe

Day-Old Bread is Best: Bread with a little age soaks up more custard, keeping the texture perfect.
Don’t Rush the Soak: Allowing the bread to sit before baking creates the silkiest crumb.
Taste As You Go: Especially with the glaze—adjust the orange and sugar to suit your sweet tooth.
Let it Cool Slightly: This helps it set for cleaner slices, but it’s still delicious a little warm.

How to Serve

This Cranberry Orange Bread Pudding is meant for sharing. Serve warm with a generous drizzle of the orange glaze. If you’d like to dress it up further, a scoop of vanilla or cinnamon ice cream on the side takes things over the top. For breakfast, pair with a mug of strong coffee or hot tea—it feels like a special occasion every time. During the holidays, the festive colors look beautiful on a brunch or dessert table.

Make Ahead and Storage

Storing Leftovers

Keep extra bread pudding in an airtight container in the refrigerator for up to 3 days. It actually gets more delicious as the flavors meld!

Freezing

Bread pudding freezes beautifully for up to 2 months. Wrap tightly in foil and store in a freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm slices in the microwave or oven at 325°F until heated through. For the best texture, drizzle the glaze just before serving.

FAQs

Can I use another type of bread besides brioche?
Absolutely! Any sturdy, slightly stale bread works—French bread, challah, or even a rustic loaf. Softer sandwich breads might get mushy, but anything with a bit of crust and substance is wonderful.

Do I need to use fresh cranberries?
Fresh are best for bursts of tart flavor, but frozen cranberries are perfect substitutes—no need to thaw. Dried cranberries can also work, but reduce the quantity as they’re more intensely sweet, and consider soaking them in orange juice first.

Can I prepare this bread pudding in advance?
Yes! You can assemble everything (custard and bread mixture) up to a day ahead—just keep it covered in the fridge and pop it in the oven when you’re ready. Save the glaze for just before serving.

My bread pudding is a bit jiggly in the center, is that OK?
A gentle jiggle is good! As the pudding cools, it will finish setting, and you’ll get that perfect creamy interior instead of something dry and overbaked.

Final Thoughts

Don’t wait for a holiday to treat yourself—this Cranberry Orange Bread Pudding is pure magic any night of the week. Simple, fail-proof steps, cozy flavors, and a cheerful citrus burst make it a favorite you’ll want to bake again and again. Try it once, and it just might become your go-to dessert for every special moment—or just because. Enjoy every heavenly bite!

Cranberry Orange Bread Pudding Recipe