Cranberry Bread Pudding with Orange Glaze Recipe

I absolutely love sharing this Cranberry Bread Pudding with Orange Glaze Recipe because it feels like a warm hug on a plate. It’s got that perfect balance of tart cranberries and bright orange zest, all tucked inside a rich, custardy bread pudding that’s elevated by a silky, citrusy glaze. When I first tried this, I was amazed at how the layers of flavor come together to create something truly special that feels both comforting and festive.

This recipe works beautifully for brunches, holiday gatherings, or even a cozy weekend dessert. You’ll find that using challah or brioche bread gives the pudding such a light, tender texture, while the orange glaze adds a fresh zing that keeps every bite exciting. Trust me, once you make this Cranberry Bread Pudding with Orange Glaze Recipe, it’s going to become one of your go-tos for impressing family and friends without spending hours in the kitchen.

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Ingredients You’ll Need

The ingredients in this Cranberry Bread Pudding with Orange Glaze Recipe combine in such a way that the creamy custard soaks into the sweet bread cubes, while the cranberries add pops of tartness. Choosing the right bread and fresh zest really makes a difference here.

• Challah or Brioche Bread: These breads are soft and slightly sweet, perfect for soaking up the custard without falling apart.
• Eggs and Egg Yolks: They give the custard its rich texture and help set the pudding firmly in the oven.
• Dark Brown Sugar: Adds warmth and a subtle molasses flavor to the custard.
• Orange Zest: Fresh zest elevates the pudding with a bright, citrus aroma you’ll love.
• Almond Extract: Just a touch, but it adds a lovely subtle nuttiness that pairs well with the spices.
• Ground Cloves and Nutmeg: These cozy spices make it taste like fall or winter in every bite.
• Kosher Salt: Enhances all the flavors and balances sweetness.
• Heavy Cream and Whole Milk: The cream gives the custard its luscious richness; milk lightens it so it’s not too heavy.
• Frozen Cranberries: You can find these year-round, plus they retain their tartness and texture in the pudding.
• Confectioners’ Sugar: Key for the smooth, sweet orange glaze.
• Unsalted Butter: Melts into the glaze adding a rich mouthfeel.
• Grand Marnier or Orange Juice: Adds depth and an extra layer of citrus flavor for the icing.

Variations

I love how flexible this Cranberry Bread Pudding with Orange Glaze Recipe can be. Feel free to make it your own by swapping out berries or adjusting the glaze – I’ve experimented a lot and love sharing what works best for different tastes!

• Mixed Berries: I’ve swapped cranberries for a mix of blueberries and raspberries during summer, and it’s just as delicious with a slightly sweeter edge.
• Spice Adjustments: If you’re not a fan of cloves, feel free to leave them out or replace with cinnamon for a more classic flavor.
• Dairy-Free Version: Using coconut milk instead of cream and milk works surprisingly well — the pudding still sets nicely and tastes fantastic.
• Alcohol-Free Glaze: Simply replace Grand Marnier with fresh orange juice for a kid-friendly version without losing that citrus punch.

How to Make Cranberry Bread Pudding with Orange Glaze Recipe

Step 1: Dry Out the Bread

This step is a game-changer. Preheat your oven to 200ºF and spread the bread cubes in a single layer on two rimmed baking sheets. Bake for about 20 minutes, turning the sheets halfway through. This dries out the bread just enough so it soaks up the custard without turning gummy — it’s the trick I learned that gives the pudding its perfect texture.

Step 2: Make the Custard and Let Bread Soak

Whisk together the eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt, and nutmeg until smooth. Then whisk in the heavy cream and whole milk. Toss the toasted bread cubes in this mixture, pressing them down gently so all cubes are submerged. I like to let this rest for about 15 minutes to allow the bread to soak up all those rich, spiced flavors evenly — this makes a huge difference in the final pudding.

Step 3: Stir in Cranberries and Bake

Gently fold in the frozen cranberries to the soaked bread mixture to distribute their tartness throughout. Pour everything into a greased 13″x9″ baking dish, spreading it out evenly. Bake at 350ºF (after preheating) for 45 to 50 minutes until the pudding is just set and a knife inserted near the center comes out clean. You want it to be firm but still creamy inside — that timing worked perfectly for me every time.

Step 4: Cool and Prepare the Orange Glaze

Once baked, transfer the pudding to a wire rack and let it cool until it’s just slightly warm, about 40 minutes. While it cools, whisk together confectioners’ sugar, melted butter, orange zest, and Grand Marnier or orange juice until smooth. The glaze should be pourable but thick enough to coat the warm pudding. I discovered this glaze really brings out the citrus notes and adds a lovely sheen to the dessert.

Step 5: Drizzle and Serve

Drizzle the orange glaze evenly over the warm bread pudding. The glaze gently melts into the crevices adding a tangy-sweet finish. I often let the glaze set for a few minutes before serving, but honestly, it’s delicious right away too. Enjoy warm or at room temperature!

How to Serve Cranberry Bread Pudding with Orange Glaze Recipe

Garnishes

I like to finish this bread pudding with a few extra touches like a sprinkle of chopped toasted almonds or a few fresh orange segments to highlight the citrus theme. Sometimes I add a dollop of lightly whipped cream or vanilla yogurt if I want a creamy contrast. The glaze shines best when it’s the star, so keep it simple and fresh!

Side Dishes

Serve this cranberry bread pudding as part of a brunch alongside crispy bacon or sausage links, and a fresh green salad with an apple cider vinaigrette. It also pairs beautifully with a hot cup of chai tea or freshly brewed coffee in the morning or afternoon.

Creative Ways to Present

For holidays, I’ve placed individual portions in mini ramekins and drizzled the orange glaze just before serving – it looks so elegant and makes guests feel special. You can also add candied orange peel on top for an extra fancy touch. Serving it in a pretty baking dish right from the oven is cozy and inviting for family gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover bread pudding covered tightly with foil or plastic wrap in the fridge. It keeps well for about 3-4 days, and the flavors actually meld together over time, making the pudding taste even better the next day.

Freezing

If you want to freeze leftovers, I recommend slicing the pudding into portions and wrapping them individually in plastic wrap, then placing in an airtight container or bag. It freezes beautifully for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat your slices in the oven at 325ºF for about 15 minutes until warmed through; this helps preserve the texture better than the microwave. If you like, you can drizzle a little extra glaze or warm some fresh orange juice to refresh the citrus notes before serving.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Orange Glaze Recipe holds a special place in my kitchen because it’s the perfect blend of nostalgic comfort and bright, festive flavors. I love making it for family during the holidays but honestly, it’s so easy and rewarding that I find excuses to make it all year round. I can’t wait for you to try it yourself — I’m sure your friends and family will go crazy for it just like mine do!

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